Hare (German Fashion)
From The complete Indian housekeeper & cook, 1898
Takes about three-quarters of an hour to cook.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 203. The excerpt below is the record exactly as published.
Hare {German fashion).— ^km the hare and cut off the Housekeeper and Cook 295 fore-part just by the shoulder, leaving the hind legs and back only Stuff with a liver, bacon, bread-crumb, and herb forcemeat, and lard the fillets and legs with bacon. Place it m a stewpan wi units of thick sour cream, of vinegar 8 of claret some f ait, and put in the oven. Continue to baste with this till done. ^ ^n e move and add 2 more units of wine
Cook this with the app: pantry check, scaling, and the assistant.