Belgian Hare En Casserole
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
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 Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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
- three slices of fat bacon
- two cups of stock
- one tablespoonful of lemon juice
- two teaspoonfuls of onion juice
Method
- Separate a dressed hare into pieces of desired shape;
- rub each piece with a little lemon juice and oil which have been stirred together.
- Let the meat stand covered a few hours;
- sprinkle with paprika and brown each piece in a little fat in a "sizzling hot" frying pan.
- Some use two or three slices of fat bacon cut into small pieces for the browning.
- When golden brown, put the meat in the casserole, cover with boiling water;
- cover and place in a very moderate oven.
- At the end of half an hour add two cups of stock or hot water;
- one tablespoonful of lemon juice, or vinegar, a bit of bay leaf and two teaspoonfuls of onion juice.
- Cook in a moderate oven about three hours.
- Bring to the table without removing the cover.
- And if you have any of the Belgian Hare en Casserole left, make for lunch the next day, the savory little Rabbit Stew.