Hare, Ovened
From Cassell's dictionary of cookery, 1892
Serves 4
No specific serving size mentioned.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 696. The excerpt below is the record exactly as published.
Hare, Ovened. — Instead of hashing hare, it may be warmed up as foUows : — Take the remains of cold hare and pick the meat from the bones. Divide it into small neat pieces. Cut half a pound of fat bacon into dice. Fry these in butter till sHghtly browned, and put them at the bottom of a deep pie-dish. Strew a handful of finely-grated bread-crumbs over them, and on this place the pieces of hare, sea- soned with pepper and salt. Cut some button- mushrooms
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