Roasted Hare or Rabbit
From The complete cook book, 1900
Serves 6
Use young hares or rabbits for tenderness.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 42. The excerpt below is the record exactly as published.
half a glassful of white wine or good cider. Boil for four minutes, then place this with the above force- meat, and mix all well together. Take the marinated hares, stuff the saddles (which were boned) with the above stufiSng evenly, give them a nice round shape, and tie so as to hold them firm; arrange a piece of larding pork over each saddle, then lay them in a roasting pan, with one carrot and one onion cut into slices and placed at the bottom of the pan ; pour one pint of white broth
Cook this with the app: pantry check, scaling, and the assistant.