Potted Hare

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An Edinburgh manuscript of 1780. Note the free use of fresh herbs, unusual in recipes for potted meat.


‘Take 3 lb. [ k.] of flesh of hare to 1 lb. [½