To Dress a Hare

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 007


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.




Marlene Ernst

Marlene Ernst (Transkription): "To Dress a Hare", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 007,
online unter: (01.12.2022).

Datenbankeintrag erstellt von Marlene Ernst.