Stewed Hare
From The Landmarks club cook book, 1903
Serves 4
Serve with red currant jelly.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 30. The excerpt below is the record exactly as published.
the hare, cut in pieces, dredge with flour and fry in butter. Have ready one and one-half pints of good stock thickened with a little flour ; add the pieces of fried hare, an onion stuck with six cloves, a lemon (peeled and cut in half)
Cook this with the app: pantry check, scaling, and the assistant.