Hare a la Minute

Ingredients

• Skin and draw a Hare
• put them in a saucepan with a little butter
• sprinkling them over with salt
• sprinkling them over with pepper
• 1 table-spoonful of flour
• add a little white wine
• and stock to moisten

Method

1. 1

   Cut Hare into joints, sauté with butter, season with salt, pepper, and mixed spice.

2. 2

   Add chopped mushrooms, parsley, shallot, and flour.

3. 3

   Stir, add white wine and stock, boil, pour onto a dish, and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 64. The excerpt below is the record exactly as published.

Hare a, la Minute. — Skin and draw a Ha.re, cut it up into joints, and put them in a saucepan with a little butter, sprinkling them over with salt and pepper and mixed spice. For details respecting Culinary Processes , Utensils, Sauces, dec., referred, to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 747 Hares — continued. Place the pan on the fire and toss it; when the meat is firm, add a few mushrooms finely chopped, a little parsley, shallot, and 1 table-spoonful of flour. Stir them well, add a little white wine and stock to moisten

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