Roast Hare

Ingredients

• ½ pint water
• ½ teaspoonful Liebig's Meat Extract
• A trifle flour
• 1 hare
• 2 oz. bacon
• ½ pint cream
• 2 oz. butter
• Salt

Method

1. 1

   Draw the hare, chop off the ribs and front legs.

2. 2

   Wash it once in lukewarm water and several times in cold water.

3. 3

   Then skin very carefully, remove all fat and lard very thoroughly with the bacon cut into strips.

4. 4

   Place the hare in a baking tin, pour the butter, hot, over it and roast, basting continually and adding, alternately, the water with the Meat Extract and the cream thickened with a little flour.

5. 5

   Allow about 45 minutes roasting time for a young hare.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 33. The excerpt below is the record exactly as published.

\ pint water. 2 pints red wine. 2 cloves. Lemon or orange peel. A pinch of potato flour. Sugar to taste. Cinnamon. Boil the spice a few minutes in the water, then strain off. Thicken the water with potato flour, add the wine and sweeten to taste. Weinsohaum-Sauce. For 6 Persons. Time of Preparation : \ hour. \ pint white wine. 3 oz. sugar. I tablespoonful lemon juice. 4 yolks of eggs. Put all the ingredients in a double milk saucepan, and whisk briskly until the sauce is thick and frothy. The sauce may be more easily prepared if, instead of 4 yolks, 3 yolks and 2 whites of ^^^s are taken. Kiraohen-Saaoe. (Cherry Sauce.) Stone the cherries, pound them in a mortar with a few of the kernels, boil for 15 minutes in a little water with some slices of lemon, and rub through a coarse sieve. Then boil up again, add sugar, ground cinnamon and cloves to taste, and stir in a little cornflour, mixed smoothly in cold water, to thicken the sauce well. The addition of a little rum is an improvement. WILD UND GEFLUGEL. (Game and Poultry. J RehFiicken. (Saddle of Venison.) jFar 6 toS Persons. Time of Preparation : 2 hours. I saddle venison. \ lb. butter. 3 oz. bacon. A little flour. \ pint sour cream. \ pint stock. Tablespoonful salt. Rub the saddle over with a damp cloth, skin it care- fully and lard it with the bacon cut into very thin strips. Put the joint into the baking tin, strew salt over it, pour over hot butter, and roast in a very hot oven, adding the stock gradually, and finally the cream, thickened with a little flour. When done, which will be in about 30 minutes, re- move the meat carefully in one piece from the bone, cut slantingly into slices, and then replace in former position on the bone for serving. Sehkeule. (Leg of Venison.) Prepare in the same way as saddle. A leg weighing 4^ lbs. takes | hour to roast. Rehblatt. (Shoulder of Venison.) Prepare in the same way as saddle. Allow \\ hour roasting time. 70 Wild und GeflUgel. Hirschsteaks mit Bargundepsauoe. (Venison Cutlets with Burgundy Sauce.) 3 lbs. venison cut from the leg. 2 to 3 tablespoonsful Madeira. 6 oz. butter. 2 oz. mushrooms. 2 juniper berries. \\ pint Burgundy sauce. A drop or two of lemon juice. Salt and pepper. Cut the meat up into slices, beat it a little, sprinkle with salt and pepper, roll in flour and fry in the butter for lo minutes. Make a Burgundy sauce {see recipe, page 62), add to it the mushrooms, juniper berries, Madeira and lemon juice, and serve with the venison cutlets. Ragout Yon Hirschfleisoh. (Venison Ragout.) 2\ lbs. cold roast venison. i{ pint brown '' Grundsauce. \ teaspoonful chopped onion. I ,. raspberry jelly. »> 9» I gill venison gravy. I gill red wine. Lemon juice. Cayenne. Cut the venison into slices or dice. Boil up all in* gradients with the gravy for 10 minutes and then put in 3ie venison to warm through before serving. Salt to taste. For the red wine may be substituted vinegar, a trifle lemon essence, a pickled cucumber (saure Gurke), and an apple. In either case, capers may be added. For 8 Persons. Hasenbrnten. (Roast Hare.) Time of Preparation : 2\ hours. \ pint water with \ teaspoonful Liebig's Meat Extract dis- solved in it. A trifle flour. 1 hare. 2 oz. bacon. \ pint cream. 2 oz. butter. Salt

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