Baked Hare

Ingredients

• two fine Hares
• 1 wineglassful of white wine
• one medium-sized sliced lemon
• one peeled and sliced onion
• one sprig of thyme
• seasoning with salt
• pepper
• two cloves
• a piece of fat pork over each saddle
• one carrot cut into slices
• one onion cut into slices
• 1 pint of broth

Method

1. 1

   Cut the Hares into halves, separating fore- from hind-quarters.

2. 2

   Bone the saddles down to the legs.

3. 3

   Place in a dish, pour in wine, add lemon, onion, thyme, and season.

4. 4

   Steep for at least twelve hours.

5. 5

   Stuff the saddles, shape, and tie.

6. 6

   Place pork over saddles in a roasting pan with carrot and onion, pour broth, bake for 45 minutes, basting frequently.

7. 7

   Serve with gravy and croutons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 56. The excerpt below is the record exactly as published.

Baked Hare. — Take two fine Hares, cut them into halves, separating the fore- from the hind-quarters. Bone the saddles down to the legs, but not the legs ; place them in a deep earthenware dish, pour in 1 wineglassful of white wine, and add one medium-sized sliced lemon, one peeled and sliced onion, and one sprig of thyme, seasoning with salt, pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours. Take out the pieces, stuff the boned saddles with rich stuffing, give them a round shape, and tie so as to hold them firm. Place a piece of fat pork over each saddle, lay them in a roasting-pan with one carrot and one onion cut into slices and placed at the bottom of the pan, and pour over 1 pint of broth

Cook this with the app: pantry check, scaling, and the assistant.