Roasted Hare a la Brochette
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 79. The excerpt below is the record exactly as published.
Roasted Rare a la Brochette.— Clean a Hare, and cut its flesh into small pieces, about the size of half an egg, all being of the same size. Cut also into pieces of the same size an equal quantity of loin of mntton. Season all with salt and pepper, and rub them well with finely-chopped parsley and onions. Cover the meat with a cloth, and leave it for two or three hours. Put the pieces of Hare and Fig. 936. Roasted Hare 1 la Brochette. mutton alternately on skewers, and wrap them round with thin caul, or if that cannot be obtained, some thickly- buttered paper. Turn them often in front of a clear fire, and when the gravy begins to drop, remove the paper and dredge them over with flour
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