BROILED HARE (a Supper or Luncheon Dish)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- The leg and shoulders of a roast hare
- cayenne and salt to taste
- a little butter
Instructions
- Cut the legs and shoulders of a roast hare, season them highly with salt and cayenne, and broil them over a very clear fire for 5 minutes.
- Dish them on a hot dish, rub over them a little cold butter, and send to table very quickly.