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Hasenkuchen
Pâté of Hare
Preparation info
- Difficulty
Easy
Appears in
Published 1935
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
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