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Stewed Hares

A stew made with hares, seasoning, water, and whole onions, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Stewed Hares

Ingredients

Directions

  1. Add the hares to a large pot and cover them with water.

  2. Add double the quantity of seasoning and the whole onions.

  3. Bring to a boil, then reduce heat and simmer for 1.5 hours until tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Hares
Provide the main meat, which becomes tender through long, gentle simmering.
Whole onions
Add sweetness and aroma to the cooking liquid as they soften.

The step that matters

Simmering after the boil. Once the liquid boils, reducing the heat to a gentle simmer keeps the meat tender. A hard boil toughens muscle fibres and can make the meat dry and stringy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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