Recipe Manuscript

To Bake A Hare

Name: To Bake A Hare
Prep time: PTPT45M
Cook time: PTPT2H
Yield: 8
Cuisine: European
Ingredients: 1 whole hare (approx. 1.5–2 kg dressed weight) or 1.5 kg rabbit as a substitute; 1.5 kg fatty streaky bacon or smoked pork belly; 2–3 teaspoons coarse sea salt; 2 teaspoons freshly ground black pepper; 250–300 g unsalted butter, melted

1706

From the treasured pages of Cookbook

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

Original Recipe • 1706

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Bake A Hare

"Parboil your hare, and then cut it from the bones, taking as much fat bacon as hare, and season it with pepper and salt, and beat it well together, and then put it into a pott & bake it, when it comes out of the oven fill up with butterr your pott."

Note on the Original Text

The recipe follows a concise, instructional style typical of early 18th-century English cookery—relying on the cook's experience for details like exact quantities or baking times. Spelling and syntax, such as 'Parboil your hare' and 'put it into a pott', reflect the era's variable capitalization and absence of standardized spelling. Modern terms like 'preheat oven' or 'bake at 160°C' are absent, leaving much open to interpretation and adaptation.

Modern Kitchen Interpretation

Recipe's Origin

Title

Cookbook (1706)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1706

Publisher

Unknown

Background

Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from England around 1706, a time when baked meat potted dishes (potted meats) were a way to preserve and savor rich game. Hares were hunted widely and considered a delicacy, especially in rural households and among the gentry. Bacon was prized for its fat, helping to keep lean game moist through slow baking. Once baked and sealed under a cap of butter, the meat could be kept for days or even weeks in a cool larder, a vital technique before refrigeration. These 'pots' were served at the table, sliced or scooped onto bread, making for hearty, flavorful meals.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, the cook would have used a large iron pot or an earthenware baking dish to bake this dish, often set in a brick or wood-fired oven. Knives for boning the hare and chopping bacon would have been basic but sharp. Mixing was done by hand or with sturdy spoons. Butter was melted gently, sometimes over the hearth. For serving, a large spoon or knife would scoop portions from the pot.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

2 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 whole hare (approx. 3 lb 5 oz–4 lb 7 oz dressed weight) or 3 lb 5 oz rabbit as a substitute
3 lb 5 oz fatty streaky bacon or smoked pork belly
2–3 teaspoons coarse sea salt
2 teaspoons freshly ground black pepper
9–10½ oz unsalted butter, melted

Instructions

Begin by parboiling (partially boiling) a whole hare—this would take roughly 20-30 minutes in gently simmering water just to start cooking the meat.
Once the hare is cool enough to handle, remove the meat from the bones, discarding any sinew or tough bits.
Weigh out the deboned hare meat and measure an equal weight of fatty bacon.
Chop both the hare and the bacon finely, then season generously with salt and black pepper.
Work the mixture well with your hands or a spoon so they're fully combined.
Place the mixture into an ovenproof dish or lidded pot, packing it in tightly.
Bake at 320°F for about 1.5 to 2 hours, until the meat is tender and cooked through.
Once out of the oven, pour melted butter over the baked meat to fill the pot, entirely covering the surface.
Let cool slightly; as it sets, the butter forms a seal.
Serve in slices, either warm or chilled.

Estimated Calories

650 per serving

Cooking Estimates

It usually takes about 30 minutes to parboil and debone the hare, and 10-15 minutes to chop and mix the meat with bacon and seasonings. The baking takes about 1.5 to 2 hours. This recipe makes 8 hearty servings, with each one having about 650 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.

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Recipe's Origin

Title

Cookbook (1706)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1706

Publisher

Unknown

Background

Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.