Hare Collops

Ingredients

• the remains of cold hare
• one ounce of butter
• a little flour
• half a pint of strained gravy
• a glass of port

Method

1. 1

   Pick meat from bones, mince finely, season with cayenne and salt.

2. 2

   For each pound of meat, melt butter in a frying pan, add flour, then the meat, stirring until dark brown.

3. 3

   Add strained gravy and port, simmer gently for half an hour, and serve with toasted sippets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 691. The excerpt below is the record exactly as published.

the remains of cold hare, pick the meat from the bones, mince it finely, and season ratlier highly with cayeime and salt. For every pound of minced meat put one ounce of butter into the irpng-pan, diedge a little flour over it, add the meat, and keep stirring over the fire till it is a dark brown. Put haK a pint of strained gravy, made from the bones and trimmings, into a saucepan, add the coUops, and a glass of port

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