Hare Roasted
From The handy dictionary of cookery, 1890
Cover with slices of fat bacon after ten minutes of roasting.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 53. The excerpt below is the record exactly as published.
Hare, Roasted. Choose a young hare that has been well hung. If it seems too high, wash it in vinegar and water; see that it is quite clean before trussing it. After it has been well washed, wipe it with a dry cloth, taking care to remove any blood that often settles in the neck of the hare. Fill the hare with good forcemeat
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