Hare Pie, to Eat Cold
Ingredients
Directions
Season the hare after cutting it up.
Bake the hare with eggs and forcemeat in a raised crust or dish.
When ready to serve, cut off the lid and cover with jelly-gravy.
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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