Stewed Hare
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
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 Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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.
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Ingredients
Method
- Take off the legs and shoulders, cut out the backbone, cut into pieces the meat which comes off the sides, and put all into a stewpan.
- Add three quarters of a pint of small beer, the same of water, a large onion stuck with cloves, some whole pepper, a slice of lemon, and a little salt.
- Stew it gently for an hour, close covered, and put to it a quart of gravy.
- Stew it gradually two hours longer, or till it is quite tender.
- Take out the hare, rub smooth half a spoonful of flour in a little gravy, add it to the sauce, and boil it up.
- Then add a little salt and cayenne, and put in the hare again.
- When heated through, serve it up in a tureen or deep dish, adding port wine if approved.