The cook's oracle, containing receipts for plain cookery, on the most economical plan for private families; containing also a complete system of cookery for Catholic families / Being the result of actual experiments instituted in the kitchen of William Kitchiner, M. D.

  • Kitchiner, William, 1775?-1827.
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: The cook's oracle, containing receipts for plain cookery, on the most economical plan for private families; containing also a complete system of cookery for Catholic families / Being the result of actual experiments instituted in the kitchen of William Kitchiner, M. D. Source: Wellcome Collection.

    178/464 (page 142)
    4 142 THE COOK’S ORACLE. A KID. 65. A young sucking Kid is very good eating ; to have itin prime. — condition, the Dam should be kept up, and well fed, &c. E Roast it like a Fawn or Hare, (446). HARE. “ Inter quadrupedes gloria prima lepus.”—MARTIAL. 66. The first points of consideration are, How old is the Hare ? and how long has it been killed ? When young, it is easy of diges- tion, and very nourishing ;—when old, the contrary in every respect. To ascertain the age, examine the first joint of the forefoot ; you will find a small knob, if it isa Leveret, which disappears as it grows older; then examine the ears, if they tear easily, it will eat tender ; if they are tough, so will be the Hare, which we advise you to make into Sour (219), or srew or Jue it (see 446, 47, or 48). When newly killed, the body is stiff; as it grows stale, it becomes limp. As soon as you receive a Hare, take out the Liver, parboil it, and keep it for the stuffing; some are very fond of it; do not use it if it be not quite fresh and good. Some mince it, and send it up asa garnish in little hillocks round the dish. Wipe the hare quite dry, rub the inside with pepper, and hang it up in a dry cool place. Paunch and skin* your Hare, wash it, and lay it in a large pan of cold water four or five hours, changing the water two or three times; = lay it'in a clean cloth, and dry it well, then truss it. se To make the Srurrine, (see 321): do not make it too thin ; it should be of cohesive consistence : if it is not sufficiently stiff, it is good for nothing : put this into the belly, and sew it up tight. Cut the neck-skin to let the blood out, or it will never appear to be done enough ; spit it, and baste it with Drippings,+ (or the juices of the Back will be dried up before the upper joints of the Legs are half done), till you think it is nearly done, which a middling-sized Hare will be in about an hour and a quarter. When it is almost roasted enough, put a little bit of butter into your basting-ladle and baste it with this, and flour it, and froth it nicely. * This, in culinary technicals, is called casing it,—upon the same principle— that “eating, drinking, and sleeping,” are termed non-naturals. + Mrs. Charlotte Mason, in her “‘ Complete System of Cookery,” page 283, says she has “tried all the different things recommended to baste a hare with, and never found any thing so good as small beer ;” others order milk; Dripping we believe is better than any thing. To roast a Hare nicely, so as to preserve the meat on the Back, &c. juicy and nutritive, requires as much attention asa Sucking Pig. : ee ; : Instead of washing, a “ grand Cuisinier ” says, it is much better to wipe a - Hare with a thin dry cloth, as so much washing, or indeed washing at all, takes away the flavour. i, »