Broiled Hare

Ingredients

• Rub the shoulders and legs of a Hare
• one larg'e sliced onion
• a small quantity of chopped thyme
• a small quantity of chopped parsley
• a bay-leaf
• a moderate quantity of salt
• a moderate quantity of pepper
• 1 breakfast-cupful of vinegar
• half that quantity of water

Method

1. 1

   Rub Hare with butter, place in a dish with onion, thyme, parsley, bay-leaf, salt, pepper, vinegar, and water.

2. 2

   Cover and let macerate for two days.

3. 3

   Drain, rub with butter, broil over a clear fire, turning until cooked.

4. 4

   Serve on a hot dish garnished with fried parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 59. The excerpt below is the record exactly as published.

Broiled Hare. — Rub the shoulders and legs of a Hare with butter, lay them in a deep dish with one larg'e sliced onion, a small quantity of chopped thyme and parsley, a bay-leaf, a moderate quantity of salt and pepper, 1 breakfast-cupful of vinegar, and half that quantity of water

Cook this with the app: pantry check, scaling, and the assistant.