Skip to main content
Main

Hashed Hare

A dish of hare pieces simmered with gravy, stuffing, and old port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Hashed Hare

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Season the hare pieces with coarse sea salt and dust with flour.

Simmer and finish

  1. Place the hare in a pot with the leftover gravy from the roasted hare.

  2. Add the stuffing and let it simmer for 30 minutes.

  3. Thicken the gravy as desired and stir in the old port.

  4. Serve hot.

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

Hare
Provides the main meat, which becomes tender during the simmer.
Flour
Dusting helps thicken the gravy and gives the meat a light coating.
Old port
Adds sweetness and depth of flavour to the gravy.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes