Mumbled Hare
From The spirit of cookery, 1895
This dish is a traditional English preparation.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 432. The excerpt below is the record exactly as published.
Mumbled bare: Phiglish, minced cooked hares’ meat, flavoured, salted, .spiced, and acidulated, put into a stewpan with a dozen egg.s, a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.