To stew a Hare

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Cut it to Pieces, put it into a Stew-pan, with a Blade or two of Mace, some whole Pepper, Black and White, an Onion stuck with Cloves, an Anchovy, a Bundle of Sweet Herbs, and a Nutmeg cut to Pieces, and cover it with Water; cover the Stew-pan close, let it stew till the Hare is tender, but not too much done, then take it up, and with a Fork take out your Hare into a clean Pan, strain the Sauce all through a coarse Sieve, empty all out of the Pan, put in the Hare again with the Sauce, take a Piece of Butter as big as a Walnut rolled in Flour and put in, likewise one Spoonful of Catchup, and one of Red Wine, stew all together (with a few fresh Mushrooms, or pickled ones it you have any) till it is thick and smooth, then dish it up and send it to Table. You may cut a Hare in two, and stew the Fore-Quarters thus, and roast the Hind-Quarters with a Pudding in the Belly.