Hare with Soubise Sauce

Ingredients

• a well-grown but young hare
• thin slices of cold cooked bacon
• enough veal stuffing to fill it nicely
• a tablespoonful of cream

Method

1. 1

   Trim the hare, line the inside with bacon, fill with veal stuffing, lard the back, and wrap in buttered paper.

2. 2

   Roast, basting frequently, and remove paper for browning in the last 7 minutes.

3. 3

   Serve with liver sauce or soubise sauce, finishing the latter with cream.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 45. The excerpt below is the record exactly as published.

a well-grown but young hare, line the inside of the ruble with thin slices of cold cooked bacon, and over that enough veal stuffing to fill it nicely, securing the ends. Lard the back fillets, or wrap them round with slices of bacon, and envelop the whole with well-buttered paper. Roast in front of the fire, basting frequently, removing the paper during the last seven minutes for the larding to take colour, or the skin to brown, as the case may be. Liver sauce, made with that of the hare and flavoured loo FIFTY DINNERS. with port wine, is liked by some. There can be no doubt, however, that sauce Soiibtse is as good, if not better. For this see Menu xvi., stopping the process after passing the onion puree through the sieve, which finish, after warming again, with a tablespoonful of cream

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