| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| hare | — | — | — | — | Neck of Mutton | |
| hare cut into joints and daubed with bacon | — | — | — | — | The Olio | |
| hare cut up, rubbed in flour | — | — | — | — | Jugged Hare | |
| hare cut up into pieces of equal size | — | — | — | — | Jugged Hare | |
| hare cut down into joints | 1.0 | — | — | — | — | Superlative Hare Soup |
| hare well washed and carved into joints | 1.0 | — | — | — | — | A Less Expensive Hare Soup |
| hare bones of the back and thighs removed, or of the former only | — | — | — | — | ROAST HARE | |
| hare | — | — | — | — | Potted Meats | |
| hare cut down into joints, bone the back and thighs | — | — | — | — | A GOOD COMMON ENGLISH GAME PIE | |
| hare fresh-killed | — | — | — | — | Hare Soup | |
| hare | — | — | — | — | Roast Hare | |
| hare | 1.0 | — | — | — | — | POTTED HARE |
| hare Skin, paunch, and wash, cut it into pieces | 1.0 | — | — | — | — | Jugged Hare |
| hare | 1.0 | — | — | — | — | Hare Stew |
| hare trussed, stuffed, and spitted | — | — | — | — | A Fawn (No. 65) | |
| hare | — | rabbit, partridge | — | — | Hare, Rabbit, or Partridge ... | |
| hare Cut up into pieces fit to help at table, and divide the joints of the legs and shoulders | — | — | — | — | Hashed Hare (No. 529) | |
| hare skinned, washed, cut into pieces | — | — | — | — | Hare Pie (No. 11) | |
| hare cut up, seasoned | — | — | — | — | Hare Pie | |
| hare stuffed and larded | — | — | — | — | Hare, to dress | |
| hare cut into small pieces | — | — | — | — | Hare, to hash | |
| hare Cut in pieces, and half season and lard them | — | — | — | — | Hare, to jug. No. 4. | |
| hare jointed, cut into pieces | 1.0 | — | — | — | — | A Yorkshire Christmas Pie |
| hare cut into neat smallish pieces | — | — | — | — | 214. Hare Soup | |
| hare cut into pieces | — | — | — | — | 572. Jugged Hare | |
| hare skin and truss it nicely | 1.0 | — | — | — | — | 598. Hares |
| hare chopped fine | — | — | — | — | Clear Game Soup à l'Impériale | |
| hare cut into small joints, cleansed | — | — | — | — | Thick Hare Soup with Profit... | |
| hare hung for seven or eight days | — | — | — | — | Roast Hare | |
| hare skinned and cleansed, wiped with a dry cloth, head removed to the end of the neck, fore legs removed, hind legs chopped off through the thighs level with the body | — | — | — | — | Roast Baron of Hare | |
| hare skinned, drawn, and trussed | — | — | — | — | Roast Hare Larded | |
| hare skinned, cleansed, and cut in nice neat pieces, not larger than an egg | — | — | — | — | Jugged Hare | |
| hare cleansed, cut into neat joints | 1.0 | — | — | — | — | Civet de Hare |
| hare skewered with the head upon one shoulder, the fore legs stuck into the ribs, the hind-legs double | — | — | — | — | To roast a HARE | |
| hare cut as for eating | — | — | — | — | To jug a Hare | |
| hare cut in pieces, as for stewing | — | — | — | — | To hodge-podge a HARE | |
| hare cleaned, cut in pieces, stewed in the oven until meat leaves bones | 1.0 | — | — | — | — | A Large Fat Goose Pie |
| hare cut in pieces | — | — | — | — | Hare Pie | |
| hare hung for four or five days with the skin on, cased, and cut up as for eating | — | — | — | — | Hang up your hare | |
| hare | 1.0 | — | — | — | — | Preserving and Roasting Ven... |
| hare cut up | 1.0 | — | — | — | — | Jugged Hare |
| hare grown | 1.0 | — | — | — | — | To florendine a Hare |
| hare back and hind quarters, cut in two behind the shoulders, boned | — | — | — | — | Game Pie | |
| hare skinned, wiped clean | — | — | — | — | HARE SOUP | |
| hare skinned and paunched, cut into pieces | 1.0 | — | — | — | — | 356. HARE SOUP A L'ANGLAISE |
| hare skinned, paunched, and cut into pieces | 1.0 | — | — | — | — | 372. PUREE OF HARE A LA CONTI |
| hare cut into pieces | 1.0 | — | — | — | — | Hare Soup |
| hare | — | — | — | — | Game Pie | |
| hare freshly-killed | 1.0 | — | — | — | — | Hare Cutlets à la Chef |
| hare cut into fillets | 1.0 | — | — | — | — | Filet de Lièvre à la Muette |
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