Sherri Hyder. Premier Colonial Chef

Sherri sent these colonial recipes for Rabbit made in the colonial kitches. Sounds very interesting.

Jugged Hare or Rabbit

Cut into Joints one Hare or two Rabbits.  Dust with Flour and fry until brown.  Put into Stew-Pan and add-one onion, one Turnip, two Celery Stalks, small Bunch of Parsley, small slice of Lemon-rind, two cloves, two Bay-leaves, one Blade of Mace, three Peppercorns, one half Teaspoon salt.  Fill Stew-pan with boiling Broth and simmer for three Hours.  When cooked, take out Pieces of Meat and keep hot.   Make Force-meat Balls of the following – four Tablespoons Breadcrumbs, one and a half Tablespoons ground Suet, one teaspoon parsley, one half teaspoon each of Thyme and Marjoram, pinch of powdered Mace, one half teaspoon grated Lemon, Salt and Pepper to taste, four Tablespoons chopped Ham or Veal.  Mix well, moisten with Broth and add one Egg, well beaten.  Roll in flour and cook in boiling Broth for fifteen Minutes.  Skim out and set aside with meat to keep hot.  Thicken Gravy with Flour, pounded Livers and one Tablespoon red Currant Jelly, Juice of one lemon, two wine glasses of red Wine (preferably Port).  Parboil and skin one cup of chestnuts.  Heat all together very thoroughly with Meat, Force-meat and serve.  (Old recipe, c-1780, Richmond, Va) from The Williamsburg Art of Cookery

 

Forcemeat (Forced Meat, Faracement):  Meat chopped fine, spiced, and highly seasoned, chiefly used for stuffing or as a garnish”  Forced meat was quite basic to 17th and 18th century cooking.  The meat was commonly veal but beef, lamb, fowl, tongue, or even pigeon’s livers were also used. “THE BACKCOUNTRY HOUSEWIFE” by Kay Moss and Kathryn Hoffman

Stewed Rabbit

Cut up rabbit and wash it.  Put it in a Stew-pan and season with Salt and Pepper.  Pour in half a Pint of Water, and when this has nearly stewed away, add half a Pint of Port wine, two or three blades of Mace, and a Tablespoonful of flour mixed with a  quarter pound of Butter.  Let it stew gently till quite tender, and the serve hot. (Traditional Virginia Recipe, Prov’d Brookbury, 1938)  from THE WILLIAMSBURG ART OF COOKERY

A JUGGED HARE

Cut it in little pieces, lard them here and there with little slips of bacon, season them with a very little Pepper and Salt, put them into an earthen Jugg, with a blade or two of Mace, an Onion stuck with Cloves, and a Bundle of Sweet Herbs; cover the Jugg or Jar you do it in, so close, that nothing can get in, then set it in a pot of boiling Water, keep the Water boiling, and three Hours will do it; then turn it out into the dish, and take out the Onion and Sweet Herbs, and send it to the Table hot.  THE ART OF COOKERY MADE PLAIN & EASY, Hannah Glaasse, 1747

Notes:  can drizzle with wine, and can stir midway through the cooking time.

Larding meat – To cut small incisions in the meat and put in a fat meat to give a lean meat more flavor and fat.

Fricassee:  This Favourite Sauce

“Meats, especially chicken and rabbit, were commonly fricasseed – simmered in gravy until tender and savory. “  THE BACKCOUNTRY HOUSEWIFE

TO MAKE A WHITE FRICASSEE

                “Take 2 chickens, or rabbits, skin them and cut them into little pieces lay them in warm water to drain out the blood them lay them in a clean cloth to dry then put them into a stew pan with milk and water Stew them till they are tender then take them out with a fork and strain the liquor, then put them into the pan again half a pint of the liquor & an half a pint of the cream the yolks of 2 eggs half a nutmeg a glass of white wine & a piece of butter rolled in flower keep stirring all together one way..  Stockton ms. (1762-?), Princeton, N.J.”

“You may follow the good advice offered in Maria Rundell’s discussion of this favorite sauce… Yolk of egg is often used in fricassee, but if you have any cream it is better (thickened only with flour)… the former is apt to curdle.”  THE BACKCOUNTRY HOUSEWIFE by Kay Moss and Kathryn Hoffman

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