To Pot Hare Or Rabbits

This recipe comes from early 18th-century England, circa 1720, when potting meats was a well-established method of preservation. Saltpetre was commonly used to give meats a rosy hue and to aid in keeping them safe over time. Butter, being both rich and an anaerobic sealant, created a barrier against spoilage before refrigeration. Dishes like potted hare or rabbit would be found on the tables of the gentry, ready to be spread on bread or served with pickles as a cold snack or supper. Recipes from this period were written for skilled household cooks or stewards, with an expectation of some prior knowledge and adaptability—hence the instructions to use what you have, and to season 'to taste.'

Back then, the meat would be cooked in a heavy earthenware or iron pot. The pounding or chopping was typically done in a large wooden bowl with a pestle or strong wooden spoon. Clarified butter was prepared by melting and skimming butter over a gentle fire. For baking, a wood-fired oven would be used—today, a modern oven at low temperature replicates the slow, steady heat needed. For storing, ceramic jars or pots, sealed with butter, provided a safe, cool environment.