Never buy a Hare ready trussed ; if you do the valuable
parts of the inside are nearly sure to be. gone, and the body of
the Hare will be so muon tortured out of shape that the
stuffing cannot be extracted from it without great exertion on
the part of the carver. Many cooks use the blood of a Hare,
but, as in the recipe for Hare Soup, I shall avoid that
ingredient altogether.
When the Hare is skinned, cleaned, and wiped inside and
•out, it is an excellent plan to leave it to marinade all day. For
this marinade use a claret-glass of Orleans vinegar, of port
wine, and of muslirc- im ketchup, in which a tablespoonful of
■currant jelly has been dissolved. Add a teaspoonful of
spiced pepper, six peppercorns, a saltspoonful of salt, a chopped
onion, and a dessertspoonful of marjoram and thyme blended.
[ Wyvern.~\ Cover the bottom of a large dish with this marinade,
and turn and baste the Hare in it several times during the
•day.
Take the Hare out of the marinade, wipe it dry, line the
whole of its inside with thin slices of fat bacon. Fill the
■cavity with herb stuffing (see page 202). If liked, the
kidneys and heart of the Hare can be minced and fried in
bacon fat with an ounce of onion, then left to get cold, pounded
to a paste, and mixed with the stuffing. Whether the whole
Hare, or only the rable, or saddle, is used, the lining and the
stuffing should always be the same. In trussing a Hare either
skewers or a trussing-needle and string can be used, but
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292
HARES AND RABBITS
skewers are the least troublesome both in putting them in at
first and in taking them out just before the Hare is served.
Cut the sinews under the hind legs of the Hare, and draw the
legs forward towards the head. . Run a skewer through one
hind leg, through the body, and then through the other hind
leg. Cut the sinews of the fore legs, bend them back towards
the hind legs, and run another skewer through in the same
way. Many cooks use one skewer for both fore and hind legs,
but this gives the body of the Hare a tight, arched appearance,
which is ugly, and' inconvenient to the carver. Press the
head of the Hare a little back, and run a third skewer into the
mouth, down ah the back of the neck, and into the body
between the shoulders. Hares are apt to get dry in cooking,
and it is important to cover the whole back with thick slices of
fat bacon tied on with tape in three or four places. Then
wrap the whole Hare in a well-buttered paper, and roast it
before a brisk fire for twenty-five minutes, basting it constantly
with melted butter. Some cooks add a little vinegar and
water to the melted butter. When the Hare is nearly done,,
take away the bacon and dredge the back lightly with flour.
Let the skin brown and form crisp blisters, then carefully draw
out the skewers and serve. The sauce for Roast Hare is made
of the liver and the marinade in which the Hare steeped. For
this, melt an ounce of butter in a small saucepan, fry in it a
minced shallot till it just colours, then over a low fire add the
liver of the Hare cut in dice, shaking the pan to prevent
burning. Have ready a pint of good strong bi’oth, add a
little of it to the pieces of liver, stir well, pour in the' rest of
the broth, and simmer till the liver is thoroughly cooked.
Strain the broth, and pour into it through a strainer the
marinade of the Hare.✪ Marinated Roast Hare
Page 202 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Never buy a Hare ready trussed ; if you do the valuable parts of the inside are nearly sure to be. gone, and the body of the Hare will be so much tortured out of shape that the stuffing cannot be extracted from it without great exertion on the part of the carver. Many cooks use the blood of a Hare, but, as in the recipe for Hare Soup, I shall avoid that ingredient altogether.
When the Hare is skinned, cleaned, and wiped inside and •out, it is an excellent plan to leave it to marinade all day. For this marinade use a claret-glass of Orleans vinegar, of port wine, and of mushroom ketchup, in which a tablespoonful of ■currant jelly has been dissolved. Add a teaspoonful of spiced pepper, six peppercorns, a saltspoonful of salt, a chopped onion, and a dessertspoonful of marjoram and thyme blended. [ Wyvern.~\ Cover the bottom of a large dish with this marinade, and turn and baste the Hare in it several times during the •day.
Take the Hare out of the marinade, wipe it dry, line the whole of its inside with thin slices of fat bacon. Fill the ■cavity with herb stuffing (see page 202). If liked, the kidneys and heart of the Hare can be minced and fried in bacon fat with an ounce of onion, then left to get cold, pounded to a paste, and mixed with the stuffing. Whether the whole Hare, or only the rable, or saddle, is used, the lining and the stuffing should always be the same. In trussing a Hare either skewers or a trussing-needle and string can be used, but
u 2
skewers are the least troublesome both in putting them in at first and in taking them out just before the Hare is served. Cut the sinews under the hind legs of the Hare, and draw the legs forward towards the head. . Run a skewer through one hind leg, through the body, and then through the other hind leg. Cut the sinews of the fore legs, bend them back towards the hind legs, and run another skewer through in the same way. Many cooks use one skewer for both fore and hind legs, but this gives the body of the Hare a tight, arched appearance, which is ugly, and' inconvenient to the carver. Press the head of the Hare a little back, and run a third skewer into the mouth, down all the back of the neck, and into the body between the shoulders. Hares are apt to get dry in cooking, and it is important to cover the whole back with thick slices of fat bacon tied on with tape in three or four places. Then wrap the whole Hare in a well-buttered paper, and roast it before a brisk fire for twenty-five minutes, basting it constantly with melted butter. Some cooks add a little vinegar and water to the melted butter. When the Hare is nearly done, take away the bacon and dredge the back lightly with flour. Let the skin brown and form crisp blisters, then carefully draw out the skewers and serve. The sauce for Roast Hare is made of the liver and the marinade in which the Hare steeped. For this, melt an ounce of butter in a small saucepan, fry in it a minced shallot till it just colours, then over a low fire add the liver of the Hare cut in dice, shaking the pan to prevent burning. Have ready a pint of good strong broth, add a little of it to the pieces of liver, stir well, pour in the rest of the broth, and simmer till the liver is thoroughly cooked. Strain the broth, and pour into it through a strainer the marinade of the Hare.
Records on this page
Marinated Roast Hare