Hare

Ingredients

• a hare either whole or in suitable pieces
• sufficient vinegar to cover it
• salt
• pepper
• sliced onions
• a couple of bay-leaves
• a small garlic root
• three or four cloves
• a piece of butter
• two tablespoonfuls of flour
• half the pickling liquor
• two small tumberfuls of red wine
• about two ounces of bacon cut in dice
• a breakfast-cupful of stock

Method

1. 1

   Pickle the hare in vinegar with salt, pepper, onions, bay leaves, garlic, and cloves for 4-6 days.

2. 2

   Make a roux with butter and flour, add pickling liquor, red wine, bacon, and stock.

3. 3

   Cook for half an hour, then add the hare and simmer for about 2 hours.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 41. The excerpt below is the record exactly as published.

Hare. — Pickle a hare either whole or in suitable pieces according to desire for from four to six days, in sufficient vinegar to cover it, with salt, pepper> sliced onions, a couple of bay-leaves, a small garlic root, and three or four cloves. When preparing it for table, make a roux with a piece of butter, and two tablespoonfuls of flour, add half the pickling liquor with the clotted blood, stir in two small tumberfuls of red wine, the same seasoning, etc., as for the pickling, about two ounces of bacon cut in dice, and a breakfast- cupful of stoc

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