Roast Belgian Hare
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 30. The excerpt below is the record exactly as published.
ROAST BELGIAN HARE. Clean the hare thoroughly and soak in salted water for a few hours. Parboil the liver and heart and add a slice of raw fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.