Stewed Hare

Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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  • Hare, 1
  • lean of ham or bacon, 4 to 6 oz.
  • butter, 2


Wash and soak the hare thoroughly, wipe it very dry, cut it down into joints dividing the largest, flour and brown it slightly in butter with some bits of lean ham, pour to them by degrees a pint and a half of gravy, and stew the hare very gently from an hour and a half to two hours: when it is