Hare, Roast (German way)

Ingredients

• a quarter of a pint of vinegar
• a quarter of a pint of water
• a sliced onion
• two bay-leaves
• half a dozen peppercorns
• a tea-spoonful of parsley
• a tea-spoonful of thyme
• three cloves
• the juice of a lemon
• a little butter or dripping

Method

1. 1

   Boil the marinade and when cold, pour it over a young hare, trussed for roasting but not stuffed.

2. 2

   Let it remain for twenty-four hours, basting frequently.

3. 3

   Lard it and put it down before a clear fire or bake it in a moderate oven.

4. 4

   Baste with the liquid and a little butter or dripping.

5. 5

   A little while before it is done, baste with new milk.

6. 6

   Squeeze lemon juice over it before serving and garnish with sliced lemon.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 700. The excerpt below is the record exactly as published.

Hare, Roast (German way). — Put a quarter of a pint of vinegar and a quarter of a pint of water into a saucepan, with a sliced onion, two bay-leaves, half a dozen peppercorns, a tea-spoonful of parsley and thyme, and three cloves. Boil the marinade, and when cold poui- it over a young hare, trussed for roasting, but not stuffed. Let it remain for twenty-four hours, and baste it frequently. Lard it, and put it down before a clear fire, or bake it in a moderate oven. Baste it with the liquid and a little butter or dripping. A little while before it is done baste it with new milk. Squeeze the juice of a lemon

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