Hasenkuchen

Pâté of Hare

Preparation info
    • Difficulty

      Easy

Appears in

By Countess Morphy

Published 1935

  • About

Method

The hare should be roasted, and frequently basted with butter. When nearly cooked, remove from the oven. Cut into joints and remove all the meat from the haunch, the legs, and remove the skin. Chop the meat finely, and mix with equal parts of finely chopped