Stewed Hare

Ingredients

• a hare
• salt and pepper to taste
• an apple
• two ounces of butter or a tablespoonful of lard
• one large finely-chopped onion
• a large tablespoonful of flour
• a quarter of a tumbler of water, stock, or wine

Method

1. 1

   Cut up the hare in pieces, add salt and pepper, apple, fat bacon or ham, onion, herbs, flour, and water.

2. 2

   Mix together, place in a paper bag, and lay on the grid.

3. 3

   Allow forty-five minutes in a hot oven (350° Fahr.).

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 132. The excerpt below is the record exactly as published.

a hare or rabbit in the ordinary way. Well sprinkle with flour, and rub with cream, butter, or dripping. Place in a paper bag with seasoning (according to taste) in the usual way. Put on grid in hot oven (350° Fahr.). Allow forty-five minutes. Stewed Rabbit Treat in the same way as the hare. It can be made most tender and palatable with only salt, pepper, and a little flour, and one chopped onion, three tablespoonfuls of water, and a STANDARD COOKERY. 189 little dripping. Place in a paper bag. Allow forty minutes in a hot oven (350° Fahr.). Stewed Hare. Cut up the hare in pieces, place on dish, add salt and pepper to taste. Add an apple and a little fat bacon or ham if de- sired. As a substitute, two ounces of butter or a tablespoonful of lard will be equally satisfactory. One large finely-chopped onion, bunch of sweet herbs (to taste), a large tablespoonful of flour. Mix together. Add a quarter of a tumbler of water, stock, or wine

Cook this with the app: pantry check, scaling, and the assistant.