Hare Pie
From Culinary jottings, 1885
Sprinkle pounded mace over the meat.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 158. The excerpt below is the record exactly as published.
Hare Pie." — This should be made like the fore- going ' pasty' exactly, with two slight variations, viz. : — a glass of port, half a glass of good vinegar, with a dessert- spoonful of red currant jelly
Cook this with the app: pantry check, scaling, and the assistant.