Roast Hare

Ingredients

• the hare
• two cups boiling water
• tablespoon currant jelly
• some chopped parsley

Method

1. 1

   Have the hare skinned and cleaned, stuff with a force-meat of bread-crumbs, chopped fat pork, sweet marjoram, onion, pepper, and salt moistened with hot water.

2. 2

   Sew up and tie legs closely to the body, lay in a dripping-pan, pour boiling water over it, cover, and bake for three-quarters of an hour.

3. 3

   Uncover, baste with gravy until browned, dredge with flour, and baste with butter until frothy.

4. 4

   Make gravy from the pan drippings, adding water if necessary, season, thicken with browned flour, and stir in currant jelly and parsley.

5. 5

   Serve hare with gravy.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 274. The excerpt below is the record exactly as published.

Rodst Hare. — Have the hare skinned and well cleaned, stuff as fowl, with a force-meat of bread-crumbs, chopped fat pork, a little sweet majoram, onion, pepper and salt, just moistened with hot water. Sew up with fine cotton, tie legs closely to the body in a kneeling position, lay in dripping-pan, back uppermost, pour two cups boiling water over it, cover with another pan and bake, closely covered — except when basting with butter tend water — for three quar- ters of an hour. Uncover, baste freely with the gravy until meetly browned; dredge with flour and baste with butter until a' fine froth appears on the surface. Take up hare, put in another pan on a trivet or rack and place in oven while gravy is being made. Skim that left in the pan, add water if necessary, season, thicken with browned flour, stir in tablespoon currant jelly and some chopped parsley

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