Hare, Larded

Ingredients

• When old, it ought never to be roasted without being larded.
• thin strips of fat bacon
• one or two folds of buttered paper

Method

1. 1

   Truss the hare and lard it with bacon.

2. 2

   Roast before a clear fire for 45 minutes, removing the paper in the last 10 minutes for even coloring.

3. 3

   Serve with forcemeat balls and red currant jelly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 695. The excerpt below is the record exactly as published.

Hare, Larded. — The flesh of hare is such dry food, that it is a saying amongst cooks that " a hare with twelve pennyworth of sauce is worth a shilling." When old, it ought never to be roasted without being larded, and a young hare is much improved by the same process. The fore part of the animal may be reserved for stewing, or for soup. Truss the hind part securely; pass one leg tlirough the other, and fasten the skin round with skewers. Hold the back and legs before a clear fire for three or four minutes to " set " the flesh. Lard the thick part of the back and legs with thin strips of fat bacon [see Larding) ; cover with one or two folds of buttered paper

Cook this with the app: pantry check, scaling, and the assistant.