Potted Hare from The Times Cookery Book by Katie Stewart
Wipe the pieces of hare with a damp cloth and place in a bowl. Cover with cold water and add the vinegar. Leave to stand for 2–3 hours then drain and pat dry. Melt 1 oz (25 g) of the butter in a...
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Cooking tools:
- Kitchen towel
- Mixing bowl
- Colander
Ingredients
- pinch ground nutmeg
- freshly milled pepper
- salt
- grated lemon rind
- 1 tablespoon sherry
- 1 lb (450 g) hare pieces
- 1 tablespoon vinegar
- 6 oz (150 g) butter
- 1 medium onion
- 2 carrots
- 1 small clove garlic
- 1 bay leaf
- 1 pint (6 dl) water
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