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Hare, Sauce for
From Cassell's dictionary of cookery, 1892
Serves 1
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 701. The excerpt below is the record exactly as published.
Hare, Sauce for.— Criunble three ounces of bread as if for bread sauce. Let it soak in port wine, and, when quite soft, beat it over the fire with an ounce of butter, a table-spoonful of red currant jelly, a little salt, and a table- spoonful of chilli vinegar
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