Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb To 5 lb Hare or Rabbit; 1/4 lb (1/2 cup) diced Bacon
-jointed 2 1/2 c Light game stock
3 tb Flour 1/4 ts Ground cloves
3 tb Bacon drippings 1/4 c Mixed sweet herbs
2 ea Onions; sliced 1/2 ts Mace

Flour the pieces of hare and brown them in the bottom of a dutch
oven or deep fireproof jug, in the bacon drippings; remove the pieces
when browned, add the onions and brown them, and then add the bacon.
Replace the hare and add the stock, cloves, mixed herbs and mace.
Bring to a boil, then reduce the heat and simmer gently for 2 to 3
hours, or until tender.

From _The London Art of Cookery_ John Farley, 1783 in _Seven
Centuries of English Cooking_. Compiled and updated by Maxime de la
Falaise. Grove Press, 1992. ISBN 0-8021-3296-0 Typos by Jeff Pruett.
TO ALL Submitted By DAKOTA EVANS SUBJ RABBIT On 04-16-95

Browse by categories