Jugged Hare a la Surprise
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 60. The excerpt below is the record exactly as published.
Jugged Hare a la Surprise Butter some hare-moulds and fill them with Genoese cake batter, pressing it well into the moulds with the handle of a small spoon. Bake, then turn SWEETS I 6 1 them out and leave till next day. Then trim level at the back. Make some little jugs in almond paste, dry them in a cool oven, decorate with pink piping. Put a teaspoonful of strawberry jam into the bottom of each jug, put one of the little hares into each jug, with the head and shoulders showing, stick a morsel of dried cherry
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