Elisabeth Ayrton

Stewed Hare

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is an adaptation of two recipes of 1430 and 1450 from the Harleian MSS., ‘Harys in Cyveye’ and ‘Hare in Wortes’.

Ingredients

  • 1 hare
  • bunch of mixed herbs
  • 2 onions (each stuck with 3 cloves)<

Method

Instead of red wine and water, rough cider or ale may be used. Both give an excellent flavour.

Wash the hare and cut it into small joints, flouring each piece. Brown lightly in butter. Put into a saucepan with herbs, onions, cloves, pepper and lemon peel. Cover with the red wine and water, and let it simmer until tender -about 2 hours. Take out pieces of hare, thicken the gravy with the