Different Sorts of Sauce for a Hare

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take for Sauce a Pint of Cream and Half a Pound of fresh Butter; put them in a Sauce-pan, and keep stirring it with a Spoon till all the Butter is melted, and the Sauce is thick; then take up the Hare, and pour the Sauce into the Dish. Another Way to make Sauce for a Hare, is to make good Gravy, thicken’d with a little Piece of Butter rolled in Flour, and pour it into your Dish. You may leave the Butter out, if you don’t like it, and have some Currant Jelly warm’d in a Cup, or Red Wine and Sugar boil’d to a Syrup: Done thus; take Half a Pint of Red Wine, a Quarter of a Pound of Sugar, and set it over a slow Fire to simmer for about a Quarter of an Hour. You may do Half the Quantity and put it into your Sauce-Boat or Bason.