Terrine of Hare
From The encyclopaedia of practical cookery, 1892
Serves 1
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 85. The excerpt below is the record exactly as published.
Terrine of Hare. — Line the bottom and sides of a terrine with slices of fat bacon cut very thin. Take off all the flesh of a Hare, mince it very finely with Jib. each of fresh pork- fat and veal, season with thyme, parsley, mace, laurel-leaf, salt, and pepper, mix in a few long thin strips of bacon, and pour over 1 table-spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.