Potted Hare
From Practical household cookery, 1891
Serves 6
Pheasants, partridges, larks, and rabbits can be potted in the same way.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 157. The excerpt below is the record exactly as published.
POTTED HARE. Procure an eaiihenware pan, 'with cover, of about seven inches in diameter. Skin, empty, and bone entirely a nice hare ; reserve the blood to mix with the forcemeat. Chop up two pounds of streaky bacon with half of the flesh from the legs and shoulders of the hare, all free from sinew, gristle and rind, season well with allspice, pound it in a mortar, adding the blood whilst pounding. Lard the PRACTICAL HOUSEHOLD COOKERY. 355 fillets of the hare with small strips of bacon, cut these fillets across ; season with allspice, and fry them with the remaining pai't of the hare in a saute -pan with an ounce of butter
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Cook this with the app: pantry check, scaling, and the assistant.