Hare Derrynane Fashion

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

three or four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a couple of handfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three yolks ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (3)

Make them into a batter.
When the hare is roasting baste it well, repeating the operation till the batter thickens and forms a coating all over the hare.
This should be allowed to brown but not to burn.

Original Text

Hare Derrynane Fashion.

Take three or four eggs, a pint of new milk, a couple of handfuls of flour, three yolks. Make them into a batter, and when the hare is roasting baste it well, repeating the operation till the batter thickens and forms a coating all over the hare. This should be allowed to brown but not to burn.

Notes

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