Stewed Hare from Modern Cookery for Private Families by Eliza Acton
Wash and soak the hare thoroughly, wipe it very dry, cut it down into joints dividing the largest, flour and brown it slightly in butter with some bits of lean ham, pour to them by degrees a pint a...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Skillet
- Pot
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- Hare, 1
- butter, 2 oz.;
- lean of ham or bacon, 4 to 6 oz.
- Rice-flour, 1 large dessertspoonful
- lemon-rind: 1 hour and 20 to 50 minutes.
- mace, ½ of teaspoonful
- mushroom catsup, 2 tablespoonsful
- little cayenne (salt, if needed): 10 minutes
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