Roasted Hare a la Finnoise
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 Hare a la Finnoise. — Chop up a few carrots, onions, turnips, laurel-leaves, and sweet herbs ; put them into a saucepan with a small quantity of butter, and brown them. Skin and clean a Hare, lard it, put it into a deep dish with the browned vegetables, pour over sufficient stock and vinegar in equal proportions to moisten
Cook this with the app: pantry check, scaling, and the assistant.