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Hare Barded and Roasted
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
Nutrition per serving
335Calories
4 gProtein
0 gCarbs
35 gFat
Full nutrition (27 nutrients)
Calories335 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Cholesterol49 mg
Sodium354 mg
Potassium93 mg
Calcium4.5 mg
Iron0.3 mg
Magnesium5.1 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate1.1 mcg
Water16 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 192. The excerpt below is the record exactly as published.
HARE BARDED AND ROASTED. After the hare has been dressed, as directed in the recipe for skinning hares and rabbits, bard it with a large slice of fat salt pork, as shown in the engraving of barded hare, and roast it on a spit before a hot fire, seasoning it with salt and pepper. A tender hare will roast in about an hour. The blood of tihe hare, and the drippings, will make a good brown gravy. Cleanse and chop the liver and heart, and stew them in the blood, together with a little vinegar and water; when they are tender, season the sauce with salt and cayenne, thicken it with a little of the drippings and flour browned together, and then serve it with the roast hare, sending currant-jelly
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