Recipe Manuscript

To Stew A Hare

Name: To Stew A Hare
Prep time: PTPT20M
Cook time: PTPT2H
Yield: 6
Cuisine: European
Ingredients: 1 whole hare (1.5–2 kg) — can substitute with rabbit if hare is unavailable; Salt, to taste; Black pepper, to taste; 100 g streaky bacon, thinly sliced; 50 g unsalted butter, thinly sliced; 250 ml ale (mild English-style preferred); 250 ml water; 150 ml dry white wine; Small bunch of fresh mixed herbs (thyme, parsley, rosemary); 1–2 anchovy fillets; 1 blade of mace; 2–3 whole cloves; 2–3 dried bay leaves; 1–2 tbsp capers, chopped, or mushrooms, sliced; Toasted bread slices (sippets), for serving; 1 fresh lemon, sliced thinly

1693

From the treasured pages of Receipt book of Jane Staveley

Written by Jane Staveley

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1693

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

"Cut yr Hare in peices wash every peice clean from ye blood, & season it with peper & Salt, lay it in a stew pan, Cut some Bacon thin & lay over it, then Cut some butterr thin & lay over ye Bacon, put to it some Ale & water, & white-wine, & salt a bunch of sweet herbs, one or two anchovice, a blade of mace, 2: or 3: cloves a few bay leaves, stew it very gently when it is very tender, put in some shred capers, or mushrumes, & put Sippets in ye dish you send it in, & slices of Lemmon"

Note on the Original Text

Seventeenth-century recipes like this one were typically written as brief instructions rather than precise lists. Measurements were approximated, relying on cook's intuition and experience. Spelling was highly variable ('ye' for 'the', 'peices' for 'pieces', 'anchovice' for 'anchovy'), and directions were based on physical appearance and timings (such as 'when it is very tender') rather than exact minutes. The recipe's casual mention of options—capers 'or' mushrooms, for example—is typical of the era, reflecting both adaptability and resourcefulness in the early modern kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Jane Staveley - Click to view recipe in book

Title

Receipt book of Jane Staveley (1693)

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

Writer

Jane Staveley

Era

1693

Publisher

Unknown

Background

Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the late 17th century, specifically 1693–1694, penned by Jane Staveley. It reflects the English country house tradition, where game like hare was a prized table centrepiece, especially during autumn and winter months. The use of ale, white wine, anchovies, and exotic spices like mace and cloves exemplifies the cosmopolitan tastes of the Stuart period, blending robust, earthy flavours with imported ingredients. Laying bacon and butter over game was a practical method for introducing richness and moisture to inherently lean meats, while garnishes like capers, mushrooms, and lemon offered both tang and luxury to the finished dish, aligning with a courtly yet rustic table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this dish would have been stewed in a large metal or earthenware stew pan, set over a wood or coal fire. The cook would rely on careful control of the hearth or oven temperature to maintain the stew at a gentle simmer—'very gently,' as the recipe advises. Knives and cleavers would be used for jointing the hare and slicing bacon, while bunches of herbs would be tied together for easy removal after cooking. Sippets would be made by toasting bread slices over an open fire or on a griddle, ready to soak up the savoury juices.

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 whole hare (3–4 lb) — can substitute with rabbit if hare is unavailable
Salt, to taste
Black pepper, to taste
3.5 oz streaky bacon, thinly sliced
1.75 oz unsalted butter, thinly sliced
9 fl oz ale (mild English-style preferred)
9 fl oz water
5 fl oz dry white wine
Small bunch of fresh mixed herbs (thyme, parsley, rosemary)
1–2 anchovy fillets
1 blade of mace
2–3 whole cloves
2–3 dried bay leaves
1–2 tbsp capers, chopped, or mushrooms, sliced
Toasted bread slices (sippets), for serving
1 fresh lemon, sliced thinly

Instructions

Begin by jointing a whole hare (about 3–4 lb) into large pieces, then wash them well to remove any trace of blood.
Generously season each piece with salt and black pepper, then arrange the pieces in a deep, heavy-based, lidded casserole or Dutch oven.
Layer thin slices of streaky bacon (about 3.5 oz) over the hare, followed by several thin slivers of unsalted butter (about 1.75 oz).
Pour in approximately 9 fl oz of mild ale, 9 fl oz of water, and 5 fl oz of dry white wine.
Add a small bunch of fresh herbs (such as thyme, parsley, and rosemary), 1 or 2 anchovy fillets, 1 blade of mace, 2–3 whole cloves, and 2–3 dried bay leaves to the pot.
Cover and let it stew on low heat—either in a modern oven at 320°F or on the stove—for about 2 hours, or until the hare is meltingly tender.
Just before serving, stir through 1–2 tablespoons of finely chopped capers or sautéed mushrooms.
Arrange crisp toasted bread pieces (sippets) in your serving dish and ladle the stew and its sauce over them.
Garnish with thin lemon slices for brightness and serve hot.

Estimated Calories

500 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and the hare, and about 2 hours for cooking. Each serving gives you around 500 calories. The recipe makes 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.