To Stew a Hare

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 062

Originalrezept:

Pull your Hare to Pieces, bruise the Bones, and put it into a Stew-pan with three Pints of strong Broth; at the same Time put in an Onion, and a Fagot of Sweet Herbs. Let it stew leisurely for four Hours; then put in a Pint of Claret, let it stew two or three Hours longer till it is tender; then take out what bones you can find, the Herbs and Onions. Put in an Anchovy or two with the Claret; shake it up with Half a Pound of Butter, when ready for the Table.

Übersetzung:

Geschmorter Hase

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Stew a Hare", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 062,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-stew-a-hare (18.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.