Roast Hare

Ingredients

• the hare
• slices of fat bacon
• with cream or milk

Method

1. 1

   Stuff the hare with forcemeat, sew it up, and truss it.

2. 2

   Place bacon over its back, baste with cream or milk until nearly cooked, then dredge with flour and baste with butter.

3. 3

   Cook for 1.5 to 2 hours.

4. 4

   For gravy, pour off fat, add good brown gravy to the dripping-pan, thicken, boil, and serve.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 47. The excerpt below is the record exactly as published.

the hare for cooking; cut it into pieces, dredge them with flour, and fry in boiling butter. Drain them and put them into an earthenware stew-pot with a bunch of sweet herbs, 2 onions stuck with 3 cloves, 3 whole allspice, ^ tea- spoon pepper, a strip of lemon rind. Cover with hot water, and when it boils skim it. Let it simmer for about two hours, or longer if the hare is old. Take out the pieces of hare, thicken the gravy with flour and butter, and two tablespoons of mushroom catsup and a wineglass of port wine ; let it boil about ten minutes, strain through a sieve, and pour over the hare. A few forcemeat balls should be fried or stewed in the gravy for about ten minutes. Serve red currant jelly with the hare. Forcemeat for Hare. — \ lb. beef suet, 2 oz. raw ham or bacon, 1 teaspoon chopped parsley, 1 teaspoon mixed herbs. Add grated rind of half a lemon, five ounces bread-crumbs, pepper, and salt. Bind the mixture with the yolks of two eggs. Roast Hare.— Roast or bake in the usual way, stuff with forcemeat, and sew it up with soft cotton. Truss it with the 5 66 POULTRY. hind legs forward and the fore-legs back, and put a skewer down the mouth and one in each ear to keep the head in position. Put slices of fat bacon over its back to keep it moist, and baste with cream or milk

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