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Belgian Hare, en Casserole
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Send to table without removing cover.
Presented as published in 1913. 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
Nutrition per serving
308Calories
2 gProtein
3 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein1.5 g
Carbohydrates3.3 g
Fiber0 g
Sugars0.1 g
Total Fat33 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol5.3 mg
Sodium62 mg
Potassium26 mg
Calcium3.2 mg
Iron0.3 mg
Magnesium2.9 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7 mcg
Choline4 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 146. The excerpt below is the record exactly as published.
Belgian Hare, en Casserole Scalloped Potatoes Braised Celery Pineapple and Celery Salad Lemon Pudding, Caramel Sauce Coffee *Belsian Hare, en Casserole—Separate hare into joints; season with salt, paprika and red pepper, and saute in % cup Crisco with 2 slices of bacon cut in dice to golden brown. Put hare in casserole with 1 cup hot water and put on cover. Bake 30 minutes, then add 2 tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water, seasoning to taste, and 1 tablespoon lemon juice
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