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Hare-Liver Sauce
From The encyclopaedia of practical cookery, 1892
Serves 1
Can also thicken the liver mixture with gravy and serve jelly separately.
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
Nutrition per serving
445Calories
14 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein14 g
Carbohydrates83 g
Fiber1.9 g
Sugars52 g
Total Fat6.5 g
Saturated Fat3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium1519 mg
Potassium357 mg
Calcium24 mg
Iron4 mg
Magnesium18 mg
Phosphorus172 mg
Zinc3.1 mg
Copper1.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A7077 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate6.9 mcg
Choline26 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 65. The excerpt below is the record exactly as published.
Hare-Liver Sauce. — Put the Hare’s liver into a saucepan with some good beef gravy, stew it till tender, take it out, finely chop it with a piece of shallot and a few pot-herbs, put all into another saucepan with 1 teaspoonful of chilli vinegar, 1 wineglassful of port wine, and £ teacupful of red-currant jelly,
Cook this with the app: pantry check, scaling, and the assistant.