Hare, Roast (another way)
From Cassell's dictionary of cookery, 1892
Serves 7
Roasting time is 1 hour 15 minutes to 2 hours.
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 700. The excerpt below is the record exactly as published.
Red currant jelly should always accompany roast hare. Probable cest, 3s. 6d. to Gs. Sufficient for six or eight persons. Hare, Roast (another way).— Truss and stuff the hare as in the last recipe. Put it down before a clear fire for a few minutes, to set the flesh, then cover it all over with slices of fat pork or bacon. Roast it the usual time, and send good brown gravy
Cook this with the app: pantry check, scaling, and the assistant.