Cut a hare into pieces, season it with pepper, salt, nutmeg and mace; put it into a jug, with half a pound of butter, close it up and set it on a copper of boiling water, and make forcemeat, with a quarter pound of scraped bacon, two onions, a glass of red wine, crumbs of bread, winter savoury, the liver cut small, and nutmeg. Season high with pepper and salt, mix it well up with yolks of three eggs, raise the pie and lay the forcemeat in the bottom of the dish. Then put in the hare, with the gravy that came out of it; lay on the lid, and send it to the oven. An hour an a half will bake it.
The Corner Cupboard (1858)
This recipe is a fascinating by insight into Victorian cooking. Some of the terms are not exactly familiar, "winter savoury" for example, and it should be remembered that cooking is performed at this time on a range with a solid fuel fire. I will be putting up more recipes, all genuine Victorian cooking sourced from original texts, and would be very interested in any comments from anyone who actually manages to produce any of these dishes. This is a genuine zaqqard of a dish.
Jack.
defenestratethylacine
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