{"id":4778,"slug":"saddle-of-hare-sour-cream-sauce","title":"Saddle of hare, sour cream sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["saddles of two hares","thin strips of larding pork","salt","one-half cup of whole black peppers","cheese cloth","from two to three quarts of sour cream","a sliced onion","a carrot","butter","paprika"],"ingredients_norm":["saddles of hare","thin strips of larding pork","salt","whole black pepper","cheese cloth","from to quarts of sour cream","onion","carrot","butter","paprika"],"steps":["Remove the skins from the saddles of two hares, and lard them with thin strips of larding pork.","Put them in an agate pan, add a little salt, and one-half cup of whole black peppers wrapped in cheese cloth.","Cover with from two to three quarts of sour cream, and stand in a cool place for forty-eight hours.","Then put the saddles in a roasting pan with a sliced onion and carrot, and a little butter on top, and roast in a hot oven for about ten minutes, or until brown.","Then strain the sour cream, and add little by little to the saddles, while roasting. Baste continually, and after forty minutes you should have a nice brown sauce.","Remove the saddles to a platter, reduce the sauce one-half, season with salt if necessary, and a little paprika, strain part over the saddles, and serve the remainder in a bowl."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w34:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d1cc3f24587310f310210971a21d6740a848aa65319e1fd15f3dc3985a53290d","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/saddle-of-hare-sour-cream-sauce"}