Hare's Backs with Poivrade Sauce
From The encyclopaedia of practical cookery, 1892
Serves 4
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 64. The excerpt below is the record exactly as published.
Hare’s Backs with Poivrade Sauce. — Remove the backs of a couple of Hares, lard them with strips of firm bacon-fat, wrap them round with buttered or oiled paper, place them on the spit in front of a clear fire, and roast them until done. About five minutes before taking- them from the fire, remove the paper so as to glaze them with thin liquor
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