Excellent Hare-Pye
From The closet of Sir Kenelm Digby Knight opened, 1910
Bake again for a shorter time after adding clarified butter.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 124. The excerpt below is the record exactly as published.
EXCELLENT HARE-PYE Hash the flesh of as many Hares, as you please, very small. Then beat them strongly in a Mortar into a Paste, which season duly with Pepper and Salt Lard it throughly all over with great Lar- dons of Lard well rowled in Pepper and Salt. Put this into a straight earthen pot, to lye close in it. If you like Onions, you may put one or two quartered into the bottom of the Pot. Put store of Sweet- butter upon the meat, and upon that, some strong red Claret-wine
Cook this with the app: pantry check, scaling, and the assistant.