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No 149 Lepre in istufato (Stewed Hare)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham,
salt, Chablis, stock, mushrooms, spice, tomatoes.
Put into a stewpan three ounces of butter, an onion cut up, a clove
of garlic with a cut across it, a sprig of marjoram, and a little
cut-up ham. Fry these slightly, put the hare cut up into the same
stewpan, and let it get brown. Then pour a glass of Chablis and a
glass of stock over it; add a little tomato sauce or a mashed-up
tomato, a pinch of spice, and a few mushrooms; take out the garlic
and let the rest stew gently for an hour or more. Keep the cover
on the stewpan, but stir the stew occasionally.











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