Larded Fillets of Hare
From The Landmarks club cook book, 1903
Serves 2
Care should be taken not to burn the fillets.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 29. The excerpt below is the record exactly as published.
arded fillets of i-iare. Skin and clean a hare, cut off the fillets ; lard and put them in a basin, season with ground mixed spice, pour over enough oil to moisten ; let them soak for one hour. In the meantime pour some stock in a stew-pan and reduce nearly to glaze, then add slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.