Boned Hare
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 162. The excerpt below is the record exactly as published.
Boned Hare. Bone a hare entirely, lard it with large pieces of bacon, season with spice. Roll it up in such a manner that, the thinner parts being under the back, it forms a kind of ball, which tie up. Put it into a stcAV-pan with onions, carrots, and a bunch of mixed herbs, which tie up with the bones of the hare. Cover the hare with slices of bacon, adding two glasses of Avhite wine, the same of broth, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.