Fillets of Hare
From Cookery and housekeeping, 1882
Serves 2
Ensure the points of bacon stand up for presentation.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 95. The excerpt below is the record exactly as published.
Fillets of Hare. Cut some neat fillets from the backs and haunches of two hares ; lard them thickly. Put a little olive oil in the frying-pan with some chopped onion, lay in the fillets, the larded side uppermost, and fry lightly. Make a sauce with stock, claret, and ' roux,
Cook this with the app: pantry check, scaling, and the assistant.