Recipe Manuscript

To Stew A Hare

Name: To Stew A Hare
Prep time: PTPT20M
Cook time: PTPT2H30M
Yield: 6
Cuisine: European
Ingredients: 1.5–2 kg hare, jointed (substitute: rabbit if hare unavailable); 150 ml fresh pig's blood (or 150 ml unsalted chicken stock as substitute); 750 ml dry red wine (Claret/Bordeaux); 1 litre beef or game stock (substitute: chicken stock); 2–3 shallots, finely chopped; 1/2 tsp ground mace; 1 tsp black pepper (cracked); 1 tsp salt; 225 g unsalted butter

1697

From the treasured pages of Cookbook of Grace Blome, Kent

Written by Grace Randolph

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1697

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Stew A Hare

"Boal her well in her own Blood then put her into a stew pan wth a bottle of Claret a quart of Gravie 2 or 3 Shallotts a little Mace pepper and Salt till it be tender yn put in a pound of fresh Butter, & Serve it."

Note on the Original Text

The original recipe is written in a highly compressed, practical style, assuming the cook is already familiar with basic techniques and terminology. Spelling is non-standard (‘Boal’ for ‘boil’; ‘Gravie’ for ‘gravy’), and punctuation is largely absent. Quantities are imprecise, reflecting a reliance on the cook’s experience—'a bottle of Claret,' 'a pound of fresh Butter.' Ingredients are added in sequence, with little explicit reference to timing, but the order is crucial to the dish’s transformation. Such recipes were instructional reminders rather than comprehensive guides.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Grace Blome, Kent - Click to view recipe in book

Title

Cookbook of Grace Blome, Kent (1697)

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

Writer

Grace Randolph

Era

1697

Publisher

Unknown

Background

A delightful glimpse into late 17th-century kitchens, this culinary collection by Grace Randolph tempts taste buds with refined recipes and elegant flavors fit for a well-to-do English household. Journey through a banquet of historic treats and timeless techniques!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'To Stew a Hare' comes from a late 17th-century English household compilation, attributed to Grace Randolph, dated 1697. In this period, stewing game meats like hare in wine and the animal's blood was a hallmark of elite English and French cookery—think of it as the ancestor to the French 'civet de lièvre.' Claret (a Bordeaux-style red wine) was a fashionable import and gave the stew both acidity and depth. Blood as a thickener and flavor enhancer reflects both resourcefulness and the stronger, more vivid flavors prized at the time. The use of butter at the end points to a growing refinement in sauces and a taste for rich textures in late Stuart kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The work would have involved a large hearth or range fire, with a heavy stew pan made of copper or cast iron suspended over or nestled in hot coals. A jointing knife would be needed for butchering the hare, and a wooden spoon for stirring. Strainers might separate out the blood curds, if needed. Butter would be hand-churned and wine carefully decanted from casks or bottles.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs 30 mins

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

3.3–4.4 lb hare, jointed (substitute: rabbit if hare unavailable)
5 fl oz fresh pig's blood (or 5 fl oz unsalted chicken stock as substitute)
1.3 pints (26 fl oz) dry red wine (Claret/Bordeaux)
1.75 pints (35 fl oz) beef or game stock (substitute: chicken stock)
2–3 shallots, finely chopped
1/2 tsp ground mace
1 tsp black pepper (cracked)
1 tsp salt
8 oz unsalted butter

Instructions

Begin by jointing a young hare (approximately 3.3–4.4 lb) and, in place of its own blood—a now uncommon cooking practice—use a combination of 5 fl oz fresh pig's blood (from a butcher) or substitute with 5 fl oz unsalted chicken stock for a similar depth, though without the mineral notes.
Simmer the pieces briefly until partly cooked through.
Transfer the hare pieces to a large stew pot.
Pour in 1.3 pints (26 fl oz) of a robust dry red wine (such as Claret/Bordeaux), add 1.75 pints (35 fl oz) of rich beef or game stock, and incorporate 2–3 finely chopped shallots.
Add 1/2 teaspoon ground mace, 1 teaspoon cracked black pepper, and 1 teaspoon salt.
Simmer gently for about 2–2.5 hours or until the hare is very tender.
To finish, add 8 oz of cold unsalted butter, cut into cubes, stirring until it forms a glossy sauce.
Serve immediately, with plenty of crusty bread for the sauce.

Estimated Calories

560 per serving

Cooking Estimates

It takes about 20 minutes to prepare the hare and other ingredients. Cooking takes around 2.5 hours to make the meat tender and the flavors rich. This recipe serves about 6 people and each portion has around 560 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.