Belgian Hare en Casserole
From Lessons in cooking through preparation of meals, 1912
Serves 4
Can be cooked in a fireless cooker for about 5 hours.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 72. The excerpt below is the record exactly as published.
BELGIAN HARE EN CASSEROLE SCALLOPED POTATOES BAKED SWEET POTATOES LEMON PIE Belgian Hare en Casserole Separate the dressed hare into pieces at the joint ; season with paprika and salt and saute in ^ c butter with 2 or 3 slices of bacon cut in small pieces to a golden brown. Put the meat in a casserole with i c of hot water and put on the cover. Let stand in the oven about ^ h, then add 2 c stock, hot water, or thickened sauce or gray, i T lemon juice, and a bit of bay leaf
Cook this with the app: pantry check, scaling, and the assistant.