Roast Hare
From A year's cookery, 1880
Serves 4
Serve with red currant jelly.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 313. The excerpt below is the record exactly as published.
Roast Hare. Red Currant Jelly, Potato Snow. Brussels Sprouts. Red Rice. Cheese. Tea. Brown and White Bread and Butter. Gateau Turc. Strawberry Jam. Supper. Cold Beef. Potato Salad. Baked Custard Tart. Cheese. Breakfast. — Bloaters (January 3rd); Marrow Toast (January 21st) ; Sally Lunns (dune 4th) ; Corn-flour Milk (June 19th). Dinner. — Palestine Soup (December 8th). Roast Hare. — Hare is naturally such dry meat that it is much better jugged (October 25th) 400 A YEAR'S COOKERY. than roasted. When, however, the latter method of cooking it is preferred proceed as follows : — Make some forcemeat (October 25th), fill the body with this, and sew it securely with soft cotton. Truss it with the hind legs forward and the fore legs back, and put a skewer down the mouth, and one in each ear to keep the head firmly in its right position. Put slices of fat bacon over the back to keep it moist, and put the hare in a dripping tin, put dripping on it, and place it in a moderately heated, not a sloiu , oven. (Roast hare is generally baked hare. . It is so difficult to roast a hare equally in every part when it is hung before the fire, that cooks usually prefer to avoid the difficulty by putting it in the oven.) Baste it frequently to keep the skin moist. The time it will take to bake depends upon its size. A small hare would be done enough in an hour and a quarter, a large one would require two hours. Towards the last baste the hare with a little butter instead of dripping. Take it up, remove the skewers, and put it on a hot dish. Pour the fat from the tin, have ready some good gravy, made as directed at the end of this recipe, pour it into the tin, stir it well in the pan, pour it into a saucepan, boil it, strain a small quantity over the hare, and send the rest to table in a tureen. Red currant jelly should be served as an accompaniment. Gravy for Roast Hare. — Mince finely two moderate¬ sized onions, and fry them in a little dripping. Pour a pint and a half of stock upon them, and add the liver and heart of the hare, if these are 'perfectly siveet, a bunch of parsley, a sprig of thyme, a bay- leaf, half an inch of cinnamon, and two cloves, half a blade of mace, and an inch of thin lemon-rind. Cover closely, and stew gently for an hour and a half. Strain the gravy, free it from fat, thicken it with a dessert-spoonful of corn-flour mixed to a smooth paste with cold water, and add a little browning, a glass of port, and pepper and salt to taste
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