Fillets of Hare to Resemble Roebuck
From The encyclopaedia of practical cookery, 1892
Serves 6
Serve with poivrade sauce in a tureen.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 61. The excerpt below is the record exactly as published.
Fillets of Hare to resemble Roebuck. — Cut off the fillets from three Hares, lard them equally with strips of fat bacon, and put them into a deep basin with a little parsley, two sliced onions, a bay-leaf, a little thyme, salt, and pepper, 1 wineglass- ful of vinegar, and half that quantity of water
Cook this with the app: pantry check, scaling, and the assistant.