Hunter's Hare
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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 the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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
- Cut the hare in pieces and cook it in the oven in butter, pepper and salt, turning it now and then so that it does not get dry.
- Then prepare Hunter's Sauce.
- Melt a bit of butter the size of an egg and add flour, letting it brown, fry in it plenty of chopped onions and shallots, adding tarragon vinegar, cayenne and pepper-corns;
- spice it highly with nutmeg, three cloves, a sprig of thyme and a couple of bay-leaves.
- Chop up the hare liver, put it in the sauce and pass all through the sieve.
- Pour the sauce over the hare and add a good glass of claret, or, for English tastes, of port wine.
- If the sauce is too thin, thicken it with flour, and serve all together.