A hare (meat)
Excerpt: "When I buy a hare, as I sometimes do, for two shil lings, skinning it myself, and selling the skin for fourpence, I save all the blood in a pie-dish, take out the heart and liver, removing the gall ; I then cut the hare into two, across the back, close to the last ribs, and cut this part into pieces, using it for soup, and the hindpart I keep for roasting the following day."
Bibliographic Data
Contained in: A Shilling Cookery For The People: Embracing An Entirely New System Of Plain Cookery And Domestic Economy
Location: p. 15