Lard the Hare with Bacon; take the Liver and parboil it, then bruise it small, and mix some Marrow with it, or a little Beef Suet, two Anchovies chopp’d small, some sweet Herbs shred small, some grated Bread, a Nutmeg grated, a little Salt, a Bit of Eschallot cut fine; mix these together with the Yolks of two or three Eggs; then work it up with a good Piece of Butter; flour it, and when your Hare is spitted, put this Pudding in the Belly, sew it up, and lay it to the Fire; put a Dish under to receive what comes from the Hare; baste it well with Butter, and when it is enough, put in the Dish with it a Sauce made with strong Broth, the Gravy of your Hare, the Fat being taken off, and some Claret; boil these up, and thicken it with Butter. When the Hare is cut up, mix some of your Pudding with the Sauce. Garnish the Dish with sliced Lemon.
Kategorisierung:Fleisch & Geflügel:
Marlene Ernst (Transkription): "To Dress a Hare", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 007,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dress-a-hare (28.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.