Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A young hare, larding fat
  • 2 or 3 carrots
  • 1 large turnip
  • 2 or 3 onions
  • 1 clove of garlic, parsley, rosemary, thyme
  • 1 bayleaf, salt, peppercorns
  • a few strips of lemon peel, red wine, sour cream, potato balls, stewed currants or currant jelly


The hare is well larded and highly seasoned with salt and pepper. Put the sliced vegetables in a stew pan, with the herbs, etc., and cover with equal quantities of wine and water. Bring to the boil and simmer for ½ an hour. Then put in the hare and stew till quite tender. When nearly done, remove the hare from the pan, strain the sauce, and replace the hare in the pan, which should have been well rinsed. Cover with the sauce, adding a little sour cream. When ready, carve the hare, put the pieces on a hot dish and pour the sauce over them. Baked potato balls are served with this, and either stewed currants or currant jelly.