Belgian Hare


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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Skin and remove the fine skin from the meat. Cut in joints for serving and roll each in flour that has been seasoned with salt and pepper. Cook several slices of fat salt pork in a frying pan, removing them as soon as dry and laying aside.

Brown the joints of hare in the fat tried out from the pork, having it very hot, that they may brown quickly. Cover closely and set back to cook till tender in their own steam.

Pour off all the fat from the pan, and dissolve the glaze in a very little water; this to be served in the platter with the hare. Send to the table with gooseberry jelly or any very tart jelly and Horse Radish Sauce, No. 2.