Belgian Hare, Sour Cream Sauce

Ingredients

• 1 hare, cleaned and split
• 1 cup Brown Stock (p. 144)
• Fat salt pork for larding
• 1 cup heavy cream
• 8 slices carrot, cut in small pieces
• ¼ small onion
• 2 tablespoons flour
• 2 tablespoons butter
• 2 tablespoons bacon fat
• Salt
• pepper
• Juice 1 lemon

Method

1. 1

   Lard hind legs and back, season with salt and pepper.

2. 2

   Cook carrot and onion in bacon fat 5 minutes.

3. 3

   Add stock, and pour around hare in pan.

4. 4

   Bake 45 minutes in hot oven (400° F.), basting often.

5. 5

   Add cream and lemon juice.

6. 6

   Cook 15 minutes longer and baste every 5 minutes.

7. 7

   Remove to serving dish, strain sauce, thicken with butter and flour cooked together, season with salt and pepper, and pour it around hare.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 148. The excerpt below is the record exactly as published.

BELGIAN HARE, SOUR CREAM SAUCE 1 hare, cleaned and split 1 cup Brown Stock (p. 144) Fat salt pork for larding 1 cup heavy cream 8 slices carrot, cut in Juice 1 lemon small pieces 2 tablespoons flour V4 small onion 2 tablespoons butter 2 tablespoons bacon fat ‘Salt, pepper

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