Belgian Hare Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. E. D. Bennett, Bartlett, IL.
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 The Cook County cook book (1912) by Associated College Women Workers, page 318. The excerpt below is the record exactly as published.
BELGIAN HARE SALAD.— Clean and singe, the hare, cut it into 3 pieces, put them into a kettle; add slices of onion, a bay leaf, and cover with boiling water; boil rapidly for 5 minutes, then simmer gently for Ij^ hrs. Cool and remove the meat, cube it and mix with an equal quantity of diced celery; add nuts, if liked, and serve on lettuce with dressing
Cook this with the app: pantry check, scaling, and the assistant.