To Pot Hare
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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 frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 4. The excerpt below is the record exactly as published.
To Pot Hare. After seasoning it, bake it with butter. When cold, take the meat from the bones ; beat it in a mortar. If not suffi¬ ciently seasoned, add salt, mace, pepper, nutmeg, and a piece of fresh butter melted in a spoonful or two of gravy
Cook this with the app: pantry check, scaling, and the assistant.