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Hava Malu Pirni (Curried Hare)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 119. The excerpt below is the record exactly as published.
Hava Malu Pirni. (Curried Hare.) Cut off the legs and shoulders, chop down the middle of the back, and then divide each side into two or three pieces, trimming away the ribs. Make a pint of gravy 285 BANQUETS OF THE NATIONS of the neck, head, liver, heart, ribs, etc., with onions, a good slice of beef chopped into small bits, a large carrot sliced, sweet herbs, and one dozen black pepper- corns. Strain this into a stewpan and put the hare in. Now fry six shred onions in six ounces of butter till a light brown, which put in the pan. In the same butter put the following spices and condiments after being well mixed : — Half a teaspoonful of ground turmeric, the same quantity of ground coriander seeds, quarter of a teaspoonful each of ground cinn
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Cook this with the app: pantry check, scaling, and the assistant.