Hares

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For stuffing

stuffing

For serving

cullis
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
warm currant jelly ↝ Currants, dried [Dried fruits]

Instructions (3)

Dress the hare in the same manner as rabbits, with stuffing.
Serve up with cullis and fresh butter put over.
Serve with warm currant jelly in a sauce boat.

Original Text

Hares.

To be dressed in the same manner as rabbits, with stuffing; but served up with cullis and fresh butter put over, and warm currant jelly in a sauce boat.

Notes

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