Gravy for Roast Hare
From A year's cookery, 1880
Serves 6
Serve with the roast hare.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 314. The excerpt below is the record exactly as published.
Gravy for Roast Hare. — Mince finely two moderate¬ sized onions, and fry them in a little dripping. Pour a pint and a half of stock upon them, and add the liver and heart of the hare, if these are 'perfectly siveet, a bunch of parsley, a sprig of thyme, a bay- leaf, half an inch of cinnamon, and two cloves, half a blade of mace, and an inch of thin lemon-rind. Cover closely, and stew gently for an hour and a half. Strain the gravy, free it from fat, thicken it with a dessert-spoonful of corn-flour mixed to a smooth paste with cold water, and add a little browning, a glass of port, and pepper and salt to taste
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