Gravy for Hare

Ingredients

• half a pint of stock
• a dessert-spoonful of flour
• a tablespoonful of soy
• half a tumbler of port or claret

Method

1. 1

   Thicken half a pint of stock with a dessert-spoonful of flour, mixed smoothly with a small quantity of the liquid at first, and then added to the rest.

2. 2

   Let it boil for twenty minutes, then add a tablespoonful of soy, pepper and salt if necessary, and half a tumbler of port or claret.

3. 3

   Send a little of the gravy in the dish with the hare, and the rest in a tureen.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 640. The excerpt below is the record exactly as published.

Gravy for Hare. — Thicken half a pint of stock with a dessert-spoonful of flour, mixed smoothly with a small quantity of the liquid at first, and afterwards added to the rest. Let it boil for twenty minutes, then add a table- spoonful of soy, pepper and salt, if necessary, and half a tumbler of port or claret

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