Liver Sauce for Roast Hare
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six 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 852. The excerpt below is the record exactly as published.
Liver Sauce for Eoast Hare.— Be sure that the liver is quite sweet. Wash it in two or tkree waters, and stew it in a quarter of a pint of good beef gravy, then mince it finely, and with it a clove of shallot, two table-spoonfuls of picked parsley, and a quarter of a tea- spoonful of thyme. Eeturn the liver to the saucepan; let all boil up together. Then add a tea- spoonful of chilli vinegar, two table-spoonfuls of currant jelly, and two of port
Cook this with the app: pantry check, scaling, and the assistant.