Recipe Manuscript

Liebre A La Francesa

Name: Liebre A La Francesa
Prep time: PTPT20M
Cook time: PTPT2H
Yield: 4
Cuisine: American
Ingredients: 750 g hare (or rabbit, as substitute), jointed; 60 ml olive oil; 15 ml (1 tablespoon) white wine vinegar; 5 g (1 teaspoon) salt; 2 g (1 teaspoon) black pepper; 1 bouquet garni (thyme, bay leaf); 1 medium onion, sliced (approx. 100 g); 1 medium carrot, sliced (approx. 70 g); 30 g lard or butter; 75 g country ham, finely chopped (or prosciutto if unavailable); 10 g (1 tablespoon) plain flour; 2-3 whole cloves; 1 small bunch parsley; Additional 'aromatic herbs' (bay, thyme, parsley stalks); 750 ml dry red wine

"French-Style Hare"

1904

From the treasured pages of Recetas de Cocina por Mi Profesor Sr. H. Winder

Written by Paulina Morante

Early Modern Kitchen (1900 - 1930)American European Intermediate Dinner Lunch

Original Recipe • 1904

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

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

Liebre A La Francesa

"Un dia antes se pone en marinada de aceite, poquito vinagre, sal, pimienta, olores, cebolla y zanahoria rebanadas. Al dia siguiente se dora en manteca y ya dorado se saca a otro traste. Para que en la manteca que quede se dore bastante jamon del Pais picado menudito una poca de harina y cuando todo esta dorado se agrega un poco con clavos, un ramo de perejil y olores; se deja hervir lentamente y al fin se le pone una botella de vino tinto y que hierva hasta cocerse."

English Translation

"French-style Hare One day before, marinate in oil, a little vinegar, salt, pepper, herbs, sliced onion and carrot. The next day, brown in lard and once browned, remove to another dish. In the remaining lard, lightly brown plenty of finely chopped country ham and a bit of flour. When everything is browned, add a little with cloves, a bunch of parsley and herbs; let it simmer slowly and finally add a bottle of red wine and let it boil until cooked."

Note on the Original Text

This recipe is written in classic early 20th-century Mexican manuscript style: narrative, conversational, and with minimal quantities specified, relying instead on the cook’s judgment and improvisation. Some terms—like 'jamon del País'—refer to local or house-cured ham, and 'olores' signals the use of aromatic herbs. Spelling and grammar reflect fluid colloquial standards of the time, and punctuation is sparse, yielding a prose style meant to be read aloud or transcribed quickly during kitchen instruction.

Modern Kitchen Interpretation

Recipe's Origin

Recetas de Cocina por Mi Profesor Sr. H. Winder - Click to view recipe in book

Title

Recetas de Cocina por Mi Profesor Sr. H. Winder (1904)

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

Writer

Paulina Morante

Era

1904

Publisher

Unknown

Background

Step into the flavorful world of early 20th-century cooking with Paulina Morante's delightful manuscript! This elegant collection features handwritten recipes and charming newspaper clippings, including specialties like pescado huachinango fresco and turrón de ciruela pasa. A true treasure for culinary adventurers.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from 'Recetas de Cocina por Mi Profesor Sr. H. Winder,' a manuscript cookbook penned in 1904 by Paulina Morante. At the dawn of the twentieth century, Mexican and European culinary traditions intertwined—reflected here in the French-inspired preparation of game. The recipe showcases the fusion of Old World techniques—like marinating game in aromatic vegetable and wine mixtures—with the practical tools and ingredients available to well-to-do urban households in early twentieth-century Mexico. Manuscript cookbooks such as this one are invaluable witnesses to the era's domestic culinary culture and the transmission of knowledge between teacher and pupil.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1904, cooks would have prepared this dish using a heavy iron or copper casserole (cazuela) or an enameled Dutch oven over a wood or coal-fired stove. Marinating would have been done in an earthenware or glass bowl, covered with a clean cloth. Cutting would have relied on sharp carbon-steel knives and a sturdy wooden chopping board. Turning and stirring were managed with large wooden spoons, and simmering was carefully monitored to avoid drying out the hare over uneven heat. The absence of precise thermometers made experience and attentive care vital.

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 lb 10 oz hare (or rabbit, as substitute), jointed
1/4 cup olive oil
1 tablespoon (0.5 fl oz) white wine vinegar
1 teaspoon (0.18 oz) salt
1 teaspoon (0.07 oz) black pepper
1 bouquet garni (thyme, bay leaf)
1 medium onion, sliced (approx. 3.5 oz)
1 medium carrot, sliced (approx. 2.5 oz)
1 oz lard or butter
2 1/2 oz country ham, finely chopped (or prosciutto if unavailable)
1 tablespoon (0.35 oz) plain flour
2-3 whole cloves
1 small bunch parsley
Additional 'aromatic herbs' (bay, thyme, parsley stalks)
3 1/8 cups dry red wine

Instructions

To make Liebre a la Francesa today, start by marinating a cleaned and jointed hare (or rabbit as a substitute) one day ahead.
Use about 1 lb 10 oz of hare, covering it in 1/4 cup of olive oil, 1 tablespoon (0.5 fl oz) white wine vinegar, 1 teaspoon (0.18 oz) salt, 1 teaspoon (0.07 oz) freshly ground black pepper, a bouquet garni including thyme and bay leaf, along with 1 medium onion (sliced) and 1 medium carrot (sliced).
Cover and refrigerate overnight.
The next day, remove the hare from the marinade and pat dry.
In a large heavy pan, heat 1 oz of lard or butter over medium heat.
Brown the hare pieces well on all sides, then set aside.
In the same pan, add 2 1/2 oz of finely chopped country ham, sauté until fragrant, then sprinkle in 1 tablespoon (0.35 oz) plain flour, stirring until golden.
Add 2-3 whole cloves, a small bunch of fresh parsley, and herbs (such as bay leaf and thyme), letting them infuse.
Pour in the reserved marinade along with all the vegetables, then add 3 1/8 cups of red wine.
Return the hare to the pan, cover, and simmer gently for 1.5–2 hours, until the meat is tender.
To serve, remove the aromatics and garnish with additional fresh parsley if desired.
Enjoy with crusty bread or potatoes.

Estimated Calories

450 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and marinate the hare the day before cooking. The next day, cooking time is about 2 hours. Each serving has about 450 calories. This recipe serves 4 people.

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.