Broiled and Hashed Hare
Ingredients
Directions
Season the legs or wings of the hare.
Rub with cold butter.
Serve very hot.
Warm the other parts with gravy and a little stuffing, if desired.
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.
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