No. 1447 — Hare Aspic
English historical translation of Molokhovets recipe No. 1447 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a small hare as in the general note on page 347, lard if desired with ⅛ Russian pound bacon and roast on a sheet with a spoonful of butter.
Slice the cooked hare, cool and put into a ring mould with a large centre opening.
Pour over aspic made from calf's feet, roasted hare bones, 1½ pounds of beef and the other ingredients as in the general note.
Once set, turn onto a dish and fill the centre with mixed sauce No. 478 or mustard sauce No. 479. Provide sauce ingredients separately.
To provide
1 small hare and ⅛ Russian pound bacon 1 calf's head or 4 calf's feet ⅛ pound butter and optional 1–1½ pounds beef 2 carrots, 1 parsley and ½ celery root ½ leek and optional onions | 5–10 allspice berries 1–2 bay leaves and vinegar Or gooseberry juice 2–3 eggs and optional 1–2 lumps of sugar Decorations |