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To Bake A hare On The French Fashion


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake a Hare on the French fashion. PArboyle two Hares, and take the flesh from the bone, and mince it small, and beat it in a Morter, into a lumpy substance. Then sawce it in wine and Uinegar, as you would doe redde Deere, and season it so also. Lap all this pulp about the chyne of one Hare, so it will seeme but one: Lard it well, and put it into a Coffin with store of Butter, and so bake it. Then take it out of the Ouen, and put into it a little melted Butter, Nutmeg, Ginger, and Sugar, and set it into the Ouen againe to soake: when it is colde stop the hole with butter.

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