Fried Hare
From The encyclopaedia of practical cookery, 1892
Serves 4
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 63. The excerpt below is the record exactly as published.
Fried Hare. — Skin and clean a Hare, cut it into good-sized pieces, dredge them well with flour, and season them with salt and pepper. Melt a large lump of butter in a flat stew- pan, put in the pieces of Hare, with 1 table-spoonful of chopped parsley and a small quantity of chopped chives, and fry them until evenly browned ; take them out of the pan, and put them on a hot dish. Mix a teacupful of stock and the strained juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.