Hare Haricot

Ingredients

• Divide the hare into small, neat joints
• two turnips and two carrots, cut into small pieces
• two turnips and two carrots, cut into small pieces
• a sprig of parsley
• a sprig of thyme
• a shallot, finely minced
• Mix a little flour very smoothly
• a pint and a half of good stock
• A dessert-spoonful of chili vinegar

Method

1. 1

   Fry the hare joints in butter, then add to a larger stewpan with herbs and vegetables.

2. 2

   Mix flour with the frying butter, add stock, and pour over the hare.

3. 3

   Simmer gently for an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 693. The excerpt below is the record exactly as published.

are, Haricot of.— When the best parts of the hare have been used, the remainder may be cooked as follows: — Di\'ide the hare into small, neat joints. Fry these for three or four minutes in a little butter, then put them into a larger stewpan, with a sprig of parsley, a sprig of thyme, a shallot, finely minced, two turnips and two carrots, cut into small pieces, three or four cloves, and a little pepper and salt. Mix a little flour very smoothly with the butter in which the hare was fried, let it brown lightly, then add gradually a pint and a half of good stock. Let the sauce boil a minute or two, then pour it over the hare, &c., and simmer gently for an hour. A dessert-spoonful of chili vinegar

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