To roast Hares with their several stuffings and sauces

Name: To roast Hares with their several stuffings and sauces
Ingredients: sugar; cream; saffron; spinage juyce; cloves; lard; nutmeg; bread; salt; cinamon; eggs; currans; hare

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a hare, flay it, set it, and lard it with small lard, stick it with cloves, and make a pudding in his belly with grated