Minced Hare

Ingredients

• Skin and clean a Hare
• add a finely-chopped onion
• seasoning of ground spice
• salt
• and pepper
• 1 breakfast-cupful of rich broth
• thin slices of lemon
• small pieces of toast

Method

1. 1

   Mince the hare meat very fine, mix with onion and seasonings.

2. 2

   Roll into balls, flour, and brown in hot dripping.

3. 3

   Simmer bones and trimmings in broth for 30 minutes, pour into another pan with meat collops, add wine, and simmer until done (45-60 minutes).

4. 4

   Serve with lemon slices and toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 76. The excerpt below is the record exactly as published.

Minced Hare. — Skin and clean a Hare, cut off all the meat, mince it very fine, and add a finely-chopped onion and a seasoning of ground spice, salt, and pepper. Take small quantities of the mixture, roll them into balls, flour well, put them into a frying-pan with hot dripping, and brown slightly. Put the bones and trimmings into a saucepan with 1 breakfast-cupful of rich broth, and simmer gently at the side of the fire for about half-an-hour. Pour the liquor into another saucepan, put in the meat collops, add a little flavouring of wine, and simmer gently until they are done (they will take from forty-five to sixty minutes). Skim well and frequently, turn the whole out on to a dish, and serve, with thin slices of lemon and small pieces of toast

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