Hare Cutlets

Ingredients

• the back of the hare
• some salt
• some pepper
• some pounded mace
• a dessert-spoonful of finely-minced sweet herbs
• half a teaspoonful of grated lemon-rind
• a quarter of a pint of breadcrumbs
• in egg
• in hot butter
• the juice of a lemon
• slices of hard-boiled egg
• pickled gherkins

Method

1. 1

   Divide the back into cutlets, trim neatly, rub with salt, pepper, and mace.

2. 2

   Mix herbs and lemon-rind with breadcrumbs.

3. 3

   Dip cutlets in egg, then breadcrumbs, and fry in hot butter.

4. 4

   Serve with lemon juice and garnish with hard-boiled egg and gherkins.

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.

Hare Cutlets (a German recipe). — The back of the hare, which is the best part of it, may be divided into cutlets, and fried. The rest may be used for soup, or served some other way. Leave the bones in the cutlets, trim them neatly, and rub into them some salt, pepper, and pounded mace. Mix a dessert-spoonful of finely-minced sweet herbs, and half a tea-spoonful of grated lemon-rind, -with a quarter of a pint of bread- crumbs. Dip the cutlets in egg, and afterwards in the seasoned bread-crumbs, and fry them in hot butter. Put them in a hot dish, squeeze the juice of a lemon over them, and garnish the dish vidth slices of hard-boUed egg and pickled gherkins

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