Marinated Roast Hare

Ingredients

• a Hare
• a claret-glass of Orleans vinegar
• a claret-glass of port wine
• a claret-glass of muslirc- im ketchup
• a tablespoonful of currant jelly
• a teaspoonful of spiced pepper
• six peppercorns
• a saltspoonful of salt
• a chopped onion
• a dessertspoonful of marjoram
• a dessertspoonful of thyme
• thin slices of fat bacon
• an ounce of butter
• a pint of good strong broth
• an ounce of flour
• the liver of the Hare

Method

1. 1

   Marinate the Hare in a mixture of Orleans vinegar, port wine, mushroom ketchup, currant jelly, spiced pepper, peppercorns, salt, chopped onion, marjoram, and thyme.

2. 2

   Baste the Hare in this marinade throughout the day.

3. 3

   After marinating, wipe the Hare dry, line it with bacon, and fill with herb stuffing.

4. 4

   Truss the Hare and roast it, basting with melted butter.

5. 5

   Prepare the sauce by frying minced shallot in butter, adding the liver, and simmering with broth and marinade.

6. 6

   Thicken with butter and flour, and serve with currant jelly.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 201. The excerpt below is the record exactly as published.

a Hare, cut off all four legs at the first joint above the feet, then slit the skin all along the stomach as far back as the tail. Lift up the skin and pull the hind-legs out of it as if you were pulling a finger out of a tight glove. Leave the tail, and draw the skin (like taking off a stocking) over the back and the head, pull out the fore-legs as you did the hind-legs. The skin will generally break before you can pull the ears out of it ; in this case you must skin the ears, inside and out, afterwards. Take out the eyes. Takeout the inside of the Hare, being most careful not to break the intes- tines (or, as cooks call them, “ the pouch ”) nor the gall-bladder, which is attached to the liver. It is better to leave the kidneys in the Hare, taking out the heart, liver, and pouch. Wipe the inside of the Hare well with a dry cloth. Rabbits are skinned and cleaned in exactly the same way, but, unlike Hares, they HARES AND RABBITS 291 must be thoroughly -washed inside with salt and water. If Hares and Rabbits are stuffed, this must be done before they are trussed, and the opening of the stomach (which has been filled with the stuffing) must be neatly sewn up. Although we may not all feel like the young lady in Miss Broughton’s Nancy, who could not sit in the room with a roast Hare, there is something very repulsive in the hunted, terrified •expression of its face, with the lips tightly drawn back from the grinning teeth. In Germany the rable, or saddle, of the Hare is sold by itself, without the head, neck, shoulders, and thighs ; these are sold separately, and used for jugging or for soup. It is much the best way to follow this German plan here, always cooking the Hare in English fashion. 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 u 2 292 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. Put it into a saucepan on the fire, let it boil up, skim carefully, and set the broth and marinade to keep hot in the bain-marie. Pound the liver and shallot to a paste, and pass it through a sieve. Take the saucepan off the fire, thicken with an ounce of butter and an ounce of flour

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