Hare Pye.
Take a Hare, uncase him, then bone and lard him with great Lard, then take two ounces of Pepper, as much of Nut∣megs, and eight ounces of Salt, mix these together, and season your Hare herewith;
The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate,
- 1694.
- Rights/Permissions
-
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- Subject terms
- Cookery, English -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Recipes -- Early works to 1800.
- Cite this Item
-
"The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80288.0001.001. University of Michigan Library Digital Collections. Accessed May 17, 2024.
Pages
Page 152
then make your Pye in what form you please of bolted course Rye and Meal, put Butter in the bottom, and lay in your Hare, laying upon it some whole Cloves, a sheet of Lard, and a good quantity of Butter, then baste it over with Saffron water and bake it, then draw it, and liquor it with clarified Butter: you may make your Pye of white Paste, if you intend to eat it hot.