Hare a la Mode

Ingredients

• the hare
• fine fillets of bacon
• an earthenware pot
• slices of salt pork
• chopped bacon
• salt
• mixed spice
• a piece of butter
• half a pint of port wine

Method

1. 1

   Skin the hare and cut it up into joints and lard with fine fillets of bacon; place in an earthenware pot, with some slices of salt pork, chopped bacon, salt, mixed spice, a piece of butter, and half a pint of port wine; lay two or three sheets of buttered paper over it; fix on the lid tightly and simmer over a slow fire.

2. 2

   When nearly done, stir in the blood, boil up and serve.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Hare a la Mode. Skin the hare and cut it up in into joints and lard with fine fillets of bacon ; place in an earthen- ware pot, with some slices of salt pork, chopped bacon, salt, mixed spice, a piece of butter, and half a pint of port wine

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