Hare Cakes
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 690. The excerpt below is the record exactly as published.
Hare Cakes. — Take the remains of cold roast hare, and mince it finely with a quarter of its weight of finely-shred suet. Pound the mince in a mortar, and season rather highly with salt and cayenne. Bind it together with beaten egg and a little milk. The yolk of one egg and a table-spoonful of mUk will be suf- ficient for a pound of hare. Make the mince up into small cakes, dip these in flour, and fry them in hot dripjiing or lard. Serve them on a hot dish, pour round them some gi'avy, made with the bones and trimmings of the hare, and garnish the dish with toasted sippets
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