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Belgian Hare

A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).

A historical recipe

The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Digitised by Project Gutenberg, eBook #26323 (https://www.gutenberg.org/ebooks/26323). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by a demonym leading its title: Belgian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 rabbits 1 quart sour cream Thin slices of fat bacon Skin rabbits and wash well in salt water.
  2. Cut off the surplus skin and use only the backs and hind quarters.
  3. Place in roasting pan, putting one slice of bacon on each piece of rabbit.
  4. Have the oven hot.
  5. Start the rabbits cooking, turning the bacon over so it will brown;
  6. when brown turn down the gas to cook slowly.
  7. Pour 1/2 the cream over in the beginning and baste often.
  8. When half done pour in the remainder of the cream and cook 1 1/2 hours.
  9. If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.
  10. The cream makes a delicious sauce.