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A Hare

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. Cut
  2. a spoonful of pudding
  3. Must

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put the point of the knife under the shoulder at d and cut through all the way down to the rump on one side of the back-bone, in the line k.
  2. Cut it in the same manner on the other side, at an equal distance from the back-bone, by which means the body will be nearly divided into three.
  3. Cut the back through the spine or back-bone, into several small pieces, more or less, in the lines i, k.
  4. The back is by far the tcndcrest part, fullest of gravy, and considered as the most delicate.
  5. The flesh of the leg is next in estimation to the back, though the meat is firmer closer, and less juicy.
  6. The shoulder must be cut off in the circular dotted line d.
  7. Put the head on a pewter plate, so as to have it under your hand, and urn i ng the nose to you, hold it steady with your fork.
  8. I ut the point of the knife into the r.cull, and the head may be easily divided.
  9. When you help a person to any part of a hare, give with it a spoonful of pudding.
  10. The method of cutting up a bare as above directed, can only be done when the hare is young.
  11. If it be old, the best method is to put your knife pretty close to the back-bone, and cut off the leg ;
  12. but as the hip-bone will be in your way, turn the back of the hare towards you, and endeavour to hit the joint between the hip and the thigh-bone.
  13. When you have separated one, cut off the other, and then cut a long narrow slice or two on each side of the back-bone, in the direction g, h.
  14. Divide the back-bone into as many parts as necessary.
  15. — (See plate 2.)

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Spatula
Source not stated by archive.org
Credit

From Cookery made easy (1825), printed page 159, digitised by the Internet Archive: https://archive.org/details/b21526576

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.