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John and Henry Locke cookery archive, item 1, 1852
Page 33
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and a little port wine. Stuff the Hare with this. Sew and truss it up. put it in a Braizing pot with Ham, Herbs, Spices, and an equal share of Stock and soup fat, let it braize 3 Hours. take it out skim off the fat thicken in the Gravy add Mushroom Ketchup. Soy and anchovey, with a pot of Red Jelly and Port wine. Glaze pour in the sauce, and serve sweet sauce in Boats. _____ Fillets of Hare These are done by Filleting the flesh and proceeding as for the Hare ala Braize, and the other dishes may be done in the Same manner by dishing up different and using plenty of Wine. Jelly &c.
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and a little port wine. Stuff the Hare with this. Sew and truss it up. put it in a Braizing pot with Ham, Herbs, Spices, and an equal share of Stock and soup fat, let it braize 3 Hours. take it out skim off the fat thicken in the Gravy add Mushroom Ketchup. Soy and anchovey, with a pot of Red Jelly and Port wine. Glaze pour in the sauce, and serve sweet sauce in Boats. _____ Fillets of Hare These are done by Filleting the flesh and proceeding as for the Hare ala Braize, and the other dishes may be done in the Same manner by dishing up different and using plenty of Wine. Jelly &c.
Szathmary Culinary Manuscripts and Cookbooks
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