Marinaded Fillets of Hare

Ingredients

• Cut six fillets of Hare
• lqt. of vinegar
• 1 pint of broth
• add a bunch of parsley
• and sweet herbs
• three bay-leaves
• 1 teaspoonful of cloves
• and peppercorns
• about two blades of maco
• Jib. of brown sugar
• and a small lump of salt
• some slices of carrots
• turnips
• onions
• celery
• and leek

Method

1. 1

   Cut the fillets into halves, beat them slightly, trim, and lard them.

2. 2

   Boil vinegar and broth with parsley, herbs, bay leaves, cloves, peppercorns, mace, brown sugar, and salt for 20 minutes.

3. 3

   Pour boiling liquid over sliced vegetables in a dish, let cool, then add fillets, covering with vegetables for 3 days.

4. 4

   Drain, wipe fillets, cook in a buttered pan covered with paper for 20 minutes, glaze and brown lightly.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 75. The excerpt below is the record exactly as published.

Marinaded Fillets of Hare. — Cut six fillets of Hare into halves, beat them slightly, trim, and lard them. Put lqt. of vinegar and 1 pint of broth into a stewpan, add a bunch of parsley and sweet herbs, three bay-leaves, 1 teaspoonful each of cloves and peppercorns, about two blades of maco, Jib. of brown sugar, and a small lump of salt, and boil for twenty minutes. Put some slices of carrots, turnips, onions, celery, and leek

Cook this with the app: pantry check, scaling, and the assistant.