Hartshorne Cream Sauce for a Hare
This cream sauce for hare or venison comes from Henry Hartshorne's Household Cyclopedia, a 19th century household reference. Its trick is the first step: the cream is poured over the roasting meat and gathers its juices in the dish below. Egg yolks enrich it, and a knob of butter rolled in flour thickens it. The result is a short, old-fashioned game sauce built from the meat itself.
Instructions
Place a dish under the hare or venison as it cooks, ready to catch the juices. Just before the meat begins to froth, run the half pint of cream over it so the cream picks up the drippings and collects in the dish.
Pour the cream and drippings into a pan and add the two egg yolks and some onion. Roll a piece of butter in flour, add it with a little salt, and bring everything up to the boil. The sauce is ready once it has thickened and come together smoothly.
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