Hare, Roast (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight persons.
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.
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 and red cui-rant jelly to table with it. Time, one and a quarter to two hours
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