Belgian Hare Baked
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 63. The excerpt below is the record exactly as published.
Belgian Hare Baked. Prepare about same as chicken. Clean, cut up, sea- son with salt and pepper, and roll in flour. Place in dripping-pan and cook thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.