Recipe Manuscript

Stufvad Hare

Name: Stufvad Hare
Prep time: PTPT25M
Cook time: PTPT1H10M
Yield: 6
Cuisine: American
Ingredients: 1 whole hare (about 1.5-2 kg), or substitute with rabbit; 500 ml water (enough to barely cover the meat); 2 medium carrots (200g), peeled and sliced, or 200g white cabbage, chopped; 1-2 teaspoons salt (to taste); ½ teaspoon black pepper (to taste); 50 g unsalted butter; 250 ml whole milk

"Stewed Hare"

1889

From the treasured pages of mith

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)American European Beginner Intermediate Dinner Lunch

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

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

Stufvad Hare

"Haren styckas urvattnas, kokas i en kastrull i så litet vatten som möjligt. När han är till hälften kokt, ilägges skurna morötter, eller kål, saltas, peppras, smör spädes med mjölk och färdigkokas. Serveras med grönsaker."

English Translation

"The hare is cut up, soaked, and cooked in a pot with as little water as possible. When it is half-cooked, add sliced carrots or cabbage, salt, pepper, and butter, thinned with milk, and finish cooking. Serve with vegetables."

Note on the Original Text

Written in Swedish, the recipe is presented in a concise, utilitarian manner, typical of 19th-century cookbooks—intended for home cooks familiar with the basics. Quantities are vague, reflecting both limited measuring tools and reliance on the cook's judgment. 'Stufvad' is an older spelling of 'stuvad,' meaning stewed or simmered, and spelling conventions, as well as culinary expectations, have evolved since then. Instructions assume the reader understands processes such as cleaning, jointing, and simmering game meat, omitting details more explicit in modern recipes.

Modern Kitchen Interpretation

Recipe's Origin

Title

mith (1889)

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

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Stufvad Hare' comes from the 1889 practical, illustrated Swedish-American cookbook by Charles A. Vallentin, published in Minneapolis. Envisioned for Swedish immigrants in America, the cookbook bridges traditional Swedish recipes with the realities of new-world ingredients and kitchen practices. At the time, hare and other game meats were readily available, especially for settlers and homesteaders. The gentle stewing in minimal water, enriched by butter and milk, reflects both the need to be economical with resources and the Swedish taste for softer, milder stews. Cooking was often done over wood stoves or open hearths, where resourcefulness and adaptability were prized. This recipe connects to a time when meals made use of what was available, with an eye both to frugality and comfort.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The recipe would have been prepared using basic tools of the late 19th-century kitchen. A large cast iron or enameled stew pot ('kastrull'), wooden or metal ladles, and knives for jointing the hare and slicing vegetables would all be fundamental. Cooking took place on a wood-burning stove, where maintaining a gentle simmer required skillful adjustment of dampers and fuel. No measuring spoons—'a pinch' or 'as much as needed' ruled the day, and cooks judged doneness by eye and experience.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

1 hr 10 mins

Servings

Ingredients

1 whole hare (about 3¼–4½ lb), or substitute with rabbit
2 cups water (enough to barely cover the meat)
2 medium carrots (7 oz), peeled and sliced, or 7 oz white cabbage, chopped
1-2 teaspoons salt (to taste)
½ teaspoon black pepper (to taste)
3½ tablespoons unsalted butter
1 cup whole milk

Instructions

Begin by jointing and cleaning a whole hare (or use rabbit as a substitute).
Soak the meat in cold water for several hours to remove excess blood and impurities, changing the water if necessary.
Place the pieces in a large pot and pour in just enough water to barely cover the meat—about 2 cups.
Bring to a gentle simmer and cook for about 30 minutes.
When the hare is halfway cooked, add in peeled and sliced carrots (about 2 medium carrots, 7 oz) or substitute with equal weight of chopped white cabbage.
Season with salt (1-2 teaspoons) and black pepper (about ½ teaspoon, or to taste).
Add 3½ tablespoons butter to the pot, then pour in about 1 cup whole milk.
Continue cooking at a gentle simmer until the meat and vegetables are tender, about 30-40 minutes.
Serve the stew hot, ensuring each portion has plenty of both meat and vegetables.

Estimated Calories

400 per serving

Cooking Estimates

Preparing the hare or rabbit, slicing vegetables, and measuring ingredients takes about 25 minutes. Cooking the stew takes about 1 hour and 10 minutes. Each serving has around 400 calories. This recipe serves 6 people.