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Roast Belgian Hare
From The national course in home economics, 1917
Serves 1
Recipe attributed to Miss Nettie Martin.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 84. The excerpt below is the record exactly as published.
ROAST BELGIAN HARE. Prepare a stuffing by chopping fine one-quarter pound of salt pork and a small piece of onion. Pour boiling water over six Bos- ton crackers, then chop with the pork. Season with sage, salt and pep- per; add boiling water to moi: ten and stir in one ^^^. Wipe the hare dry, fill it with the stuffing and lard with small strips of salt pork. Allow twenty minutes for each pound. Put a piece of butter as large as an ^^
Cook this with the app: pantry check, scaling, and the assistant.