Hartshorne Cream Sauce for a Hare

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.

Ingredients

  • ½ pint cream
  • Hare or venison
  • 2 egg yolks
  • Some onion
  • Butter
  • Flour
  • Salt
Hartshorne Cream Sauce for a Hare

Photo: Jebulon / Wikimedia Commons / CC0

Procedure

  1. Run the cream over the hare or venison just before frothing it, and catch it in a dish
  2. Boil the cream up with the yolks, onion, and a piece of butter rolled in flour and salt.