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Hare, Roast, Cold
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five 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, Cold. — Good hare soup may be made of the remains of cold roast hare. Chop it small, and put it with the stufiing and three quarts of water into a saucepan. Let it simmer gently for two houi-s. If no stuffing remains, the usual herbs and seasoning must be added. A table-spoonful of mushroom ketchup and a glass of red wine
Cook this with the app: pantry check, scaling, and the assistant.