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Salmis of Hare
From The encyclopaedia of practical cookery, 1892
Serves 2
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
Nutrition per serving
837Calories
6 gProtein
17 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories837 kcal
Protein5.7 g
Carbohydrates17 g
Fiber1.5 g
Sugars3.6 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium111 mg
Potassium375 mg
Calcium164 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline5.8 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 81. The excerpt below is the record exactly as published.
Salmis of Hare. — (1) Skin and clean a Hare, split it down the back, and cut off all the cutlets or fillets with their bones attached. Put the remainder of the Hare into a saucepan with a rich sauce, and stew until the meat will easily leave the bones ; stew also the liver together with a little calf’s liver, and pound them in a mortar with butter and seasoning ; pound also the stewed flesh of the Hare with more butter and seasoning, keeping them separate from the liver. Put 2 breakfast-cupfuls of stale breadcrumbs into a basin, pour over 1 pint of boiling cream, put in a raw onion and a bay-leaf
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