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Hashed Hare
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Presented as published in 1898. 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
Nutrition per serving
20Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.2 g
Carbohydrates3.7 g
Fiber0.1 g
Sugars2.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium13 mg
Potassium23 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1.8 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 203. The excerpt below is the record exactly as published.
Hashed Hare. — Cut the meat into neat pieces, and make a good broth of the bones and trimmings of the Hare, flavoured with currant jelly, lemon-juice, and a little port wine. Let the pieces of Hare marinade in this for at least three hours. Lastly, strain, thicken the broth, put in the meat, warm up all together, and serve garnished with preserved cherries. \Wyvern.~\ RABBITS. Rabbits, if to be roasted, are trussed and stuffed like a Hare. If to be boiled, the head is turned along the side of the Rabbit and skewered there. Allow from three-quarters of an hour to an hour for roasting a Rabbit, and baste it constantly. For boiling proceed very gently, and boil for from half an hour 294 RABBITS to an hour. It is always well to cook bacon with a Rabbit, for Rabbits have no fat of their own and are apt to become both tough and dry. For Rabbit and Onions see page 220. Rabbit with Mushroom Sauce. — Take the meat off the ba
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