Hang up your hare

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Hang up the hare for four or five days with the skin on.
  2. Case the hare and cut it up as for eating.
  3. Put the hare in a pot and season it with mace, pepper, and salt.
  4. Add a pound of butter to the pot.
  5. Tie down the pot and bake it in a bread oven.
  6. When it comes out, pick the hare clean from the bones.
  7. Pound the hare very fine in a mortar with the fat from your gravy.
  8. Put the pounded hare close down into pots.
  9. Pour clarified butter over the hare in the pots.
  10. Keep the pots in a dry place.
Original Text
HANG up your hare four or five days with the skin on, then case it, and cut it up as for eating, put it in a pot, and season it with mace, pepper, and salt, put a pound of butter upon it, tie it down, and bake it in a bread oven, when it comes out, pick it clean from the bones, and pound it very fine in a mortar, with the fat from your gravy, then put it close down into your pots, and pour clarified butter over it, and keep it in a dry place.
Notes
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