Stewed Hare
From The encyclopaedia of practical cookery, 1892
Serves 6
Serve with the liquor but not poured over the Hare.
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 82. The excerpt below is the record exactly as published.
Stewed Hare. — (1) Skin a Hare, draw it, wash off all the blood, and cut it in halves through the middle. Lard the Hare as thickly as possible, and put it in a saucepan covered at the bottom with slices of bacon. Put a large bunch of parsley in a muslin bag, with a few bay-leaves, a little thyme, spices, sweet basil, and a clove, and add, with four onions, two or three carrots, two calf’s feet, and a few pieces of bacon cut off the breast; sprinkle over a little pepper and salt, and add 1 pint of white wine and 2 table-spoonfuls of Fio. 937. Steweo Hare. broth. Put a round of well-buttered paper over the Hare to prevent it burning or getting dry, place the lid on the saucepan, close it hermetically by luting the rim and edge with flour - and-water paste, and cook very gently at the side of the fire for three hours. Take the lid off, remove the Hare, drain it, and put it on a dish. Skim the liquor, and pass it through a sieve. Put a little flour and butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.