Potted Hare

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For the hare
To cover the meat
Instructions (10)
  1. Season the hare and bake it with butter over.
  2. Cover the baked hare with brown paper and let it grow cold.
  3. Take the meat from the bones.
  4. Beat the meat in a mortar.
  5. Add salt, mace, and pepper, if the meat is not seasoned enough.
  6. Melt a bit of fresh butter.
  7. Add a spoonful of the gravy that came from the hare when baked.
  8. Put the meat into small pots.
  9. Cover the meat well with warmed butter.
  10. The prime should be baked at the bottom of the pot.
Original Text
Potted Hare. Having seasoned, and baked it with butter over, cover it with brown paper, and let it grow cold. Then take the meat from the bones, beat it in a 92mortar, and add salt, mace, and pepper, if not high enough; a bit of fresh butter melted, and a spoonful of the gravy that came from the hare when baked. Put the meat into small pots, and cover it well with butter warmed. The prime should be baked at the bottom of the pot.
Notes
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