Broiled and Hashed Hare
Ingredients
Directions
Season the legs or wings of the hare with coarse sea salt.
Rub with cold butter and serve very hot.
Warm the other parts with gravy and a little stuffing, but do not boil.
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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