Marinated Hare
From The encyclopaedia of practical cookery, 1892
Serves 4
Garnish with lemon slices.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 78. The excerpt below is the record exactly as published.
Skin and clean a Hare, put it into a deep dish with a few slices of onions, two bay-leaves, and 1 table-spoonful of juniper-berries, dust it over with, black pepper, and baste with 5 or 6 table-spoonfuls of vinegar. Leave the Hare in \ this marinade until ready to cook it, turning or basting | two or three times each day. Truss and lard it, put it into a baking-dish, dust over with salt and pepper, pour the marinade in, place it in the oven, and in twenty minutes’ time put a lump of butter over the Hare, and baste it continually until cooked. Twenty minutes before the Hare is taken out of the oven, pour 1 breakfast-cupful of sour cream
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Cook this with the app: pantry check, scaling, and the assistant.