Roast Hare
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 117. The excerpt below is the record exactly as published.
Roast hare. Choux-fleurs au gratin. Baked cauliflower with bread- crumbs. Tartes aux fraises. Strawberry tartlets. Roast hare, Skin, draw, and trim your hare ; hold it over hot coals until the flesh is firm, lard it with fine fillets of bacon from the neck to the thighs, roast it for an hour and a half, and dish up, covered with poivrade sauce, to which you have added the brains and liver of the hare, after pounding and passing them through a tammy. Hand red currant jelly
Cook this with the app: pantry check, scaling, and the assistant.