Stewed Hare
From The encyclopaedia of practical cookery, 1892
Serves 4
Save the blood to add to the soup for color.
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 69. The excerpt below is the record exactly as published.
Cut up a Hare into moderate-sized pieces, put them in a stewpan with one onion stuck with three cloves, a bunch of sweet herbs, J pint of port wine, and a small quantity of cayenne. Stew the Hare very gently at the side of the fire for an hour, then pour in a sufficient quantity of boiling broth
Cook this with the app: pantry check, scaling, and the assistant.