Recipe Manuscript

How To Stew A Hare

Name: How To Stew A Hare
Prep time: PTPT20M
Cook time: PTPT2H
Yield: 6
Cuisine: European
Ingredients: 1 wild hare (or rabbit, approx. 1.5-2 kg), cut into 8-10 pieces; 345 g unsalted butter, divided; 475 ml water; 1 small bunch thyme; 2 whole cloves; 1 small piece mace (or 1/4 tsp ground mace); 6-8 whole black peppercorns; 2 tsp kosher salt (to taste); 2 medium onions, peeled and quartered; 1 anchovy fillet (or 1 tsp anchovy paste); 75 ml claret (or dry light-bodied red wine); 2-3 tbsp plain flour (for thickening); 6-8 slices white bread (for sippets); 1-2 lemons, thinly sliced and juiced

1775

From the treasured pages of Cookery and medicinal recipes of M.W.

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner

Original Recipe • 1775

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

How To Stew A Hare

"Take the hare and cut it in 8 or 10 peices then take a quarter of a pound of butterr and a pint of water a litle thyme, cloves mace pepper and salt and 2 onions put up in a bag: when your hare is half done put in a quarter of a pound of butterr more and one anchovy and a glass of claret: keep it close coverd and let it just simmer, and when tender take a peice of butterr about a quarter of a pound, and work it in flower as much as you think as will thicken your sauce that is the sauce that it was stewd in ye: lay sippets round your dish & then the hare in, and pour the sauce upon it, and slices of Lemon upon it: besure let it be relishable and squeese some lemon in the sauce, it is the firsh dish except soup."

Note on the Original Text

The recipe is presented in continuous prose with minimal punctuation, reflecting the manuscript style of the period and an audience already experienced in the kitchen. Quantities are only sometimes precise, relying instead on the cook’s judgment ('as much as you think will thicken your sauce'). Some spelling echoes earlier usage—'ye' for 'the,' 'steud' for 'stewed,' 'peice' for 'piece,' and 'flower' for 'flour.' The recipe assumes familiarity with techniques like 'working butter in flour' (making a roux or beurre manié) and the use of a 'bag' for herbs and onions. Cooking time and temperatures are not stated explicitly, as cooks would adjust according to experience and the conditions at the hearth.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of M.W. - Click to view recipe in book

Title

Cookery and medicinal recipes of M.W. (1775)

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

Writer

Unknown

Era

1775

Publisher

Unknown

Background

A delightful glimpse into British kitchens of yesteryear, this manuscript collection—attributed simply to 'M. W.'—whisks readers through cherished recipes and culinary wisdom passed down between 1700 and 1850. A treasure trove for those who savor the artistry of historical cookery.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe appears in a manuscript collection compiled between 1700 and 1850 by M. W., with the codename 'V.b.316.' During this period, English cookery embraced both domestic game, such as hare, and imported luxury items like spices and claret. Recipes like this stewed hare were designed to showcase hospitality and the adept use of costly ingredients. The addition of anchovy and wine reflects the increased sophistication and international influence on British cookery in the early modern period. Stewed hare was a festive and impressive main course for a grand meal, likely served as one of the opening dishes at a dinner to impress guests with both the quality of game on offer and the cook’s skill at producing a rich, complex sauce.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the time would have prepared this dish using a large iron stewpot or cauldron over an open hearth or range fire. A sharp cleaver or robust knife was essential for portioning the hare. Herbs and onions were tied into linen or muslin bags for easy removal after cooking. Butter and flour would have been combined by hand to create a thickening paste. Sippets were crisped on a griddle or in a shallow pan before arranging them decoratively on a large platter. Ladles for saucing and tongs for arranging the sippets and meat would have completed the classic batterie de cuisine for this recipe.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 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 wild hare (or rabbit, approx. 3-4 lbs), cut into 8-10 pieces
12 oz unsalted butter, divided
2 cups water
1 small bunch thyme
2 whole cloves
1 small piece mace (or 1/4 tsp ground mace)
6-8 whole black peppercorns
2 tsp kosher salt (to taste)
2 medium onions, peeled and quartered
1 anchovy fillet (or 1 tsp anchovy paste)
1/3 cup claret (or dry light-bodied red wine)
2-3 tbsp plain flour (for thickening)
6-8 slices white bread (for sippets)
1-2 lemons, thinly sliced and juiced

Instructions

Begin by portioning a wild hare (or rabbit, if hare is unavailable) into 8 to 10 pieces.
In a large pot or Dutch oven over medium heat, melt 4 oz unsalted butter with 2 cups water.
Add a small bundle of fresh thyme, two whole cloves, a small piece of mace (or a pinch of ground mace), several whole black peppercorns, and a generous pinch of salt.
Place two peeled onions, quartered, into a muslin bag and add to the pot.
Let the hare simmer gently, covered, for about an hour or until half-cooked.
Then add another 4 oz butter, one finely chopped anchovy (or 1 tsp anchovy paste), and 1/3 cup red wine (preferably claret or a light-bodied dry red).
Continue simmering, covered, until the meat is very tender.
To thicken the sauce, blend 4 oz more butter with enough flour (about 2-3 tbsp) to make a paste (beurre manié), then whisk into the simmering pot to thicken the gravy.
Taste and adjust seasoning, ensuring the dish is 'relishable'—that is, well-seasoned and lively.
Arrange sippets (triangles of toasted or fried bread) around a serving platter.
Lay out the hare pieces on top, pour over the sauce, garnish with thin slices of lemon, and finish by squeezing a little fresh lemon juice into the sauce for brightness.
Serve hot.

Estimated Calories

650 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients and workspace. The dish cooks for roughly 2 hours, including simmering and thickening. Each serving has an estimated 650 calories, and the recipe yields 6 servings.

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.