Roast Hare

Ingredients

• 1 hare
• 1 oz. butter
• Red currant jelly
• i pint milk or cream
• i pint gravy
• 1 oz. flour
• I lb. bread crumbs
• Half the liver boiled and grated
• 1 table-spoonful ketchup
• 4 oz. chopped suet
• 2 table-spoonfuls parsley
• 1 a lemon rind grated
• A little nutmeg
• 2 eggs
• Pepper and salt

Method

1. 1

   Skin the hare and soak it well.

2. 2

   Stuff the body and sew the skin of the belly over it.

3. 3

   Place the legs flat against the sides and fasten with skewers.

4. 4

   Suspend head downwards while roasting.

5. 5

   Baste for the first 20 minutes with milk, then with butter.

6. 6

   Roast for 1.5 to 2 hours, serving with rich beef gravy and currant jelly.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 11. The excerpt below is the record exactly as published.

Pepper and salt. i. GOOSE. J lb. bread crumbs or boiled potatoes. 1 table-spoonful chopped sage. 4 onions chopped. Pick, draw, and singe the goose. Cut off the head and neck. Take off the feet and legs at the first joint ; also the wings at the first joint. Skewer the portions of the legs and wings that are left to the sides. Mix the potatoes (or bread crumbs), sage, and onions, and season; put this stuffing into the breast, and fasten the skin of the neck securely. Put a greased paper over the breast for a short time. A goose does not require so much basting as a fowl or turkey, for it is naturally greasy. It will require from two hours to two hours and a half in roasting. It ought to be thoroughly cooked. Serve with gravy and apple sauce in separate tureens. The liver, gizzard, head, neck, feet, and pinions of the goose form what is termed the giblets, and will make a good stew or pie. TO ROAST A PHEASANT. 1 pheasant. 2 oz. butter. 1 gill bread sauce. 1 gill gravy. 2 table-spoonfuls browned crumbs. Pepper and salt. Pick, singe, and draw the pheasant in the same manner as a fowl. Truss it by twisting the head round one of the wings, and turning both wings on the back. The legs should be fixed at each side in the same manner as a roast fowl, the feet being left on, as represented in fig. 6. Allow about three-quarters of an hour for roasting. Serve with beef gravy, brown bread crumbs, and bread sauce. Fig. 0. 24 ROASTED DUCKS — HARE. TO ROAST DUCKS. 2 ducks. i pint apple sauce. h pint gravy. Pepper. i lb. bread crumbs. 1 table-spoonful sage. 4 onions chopped. Salt. Pick, draw, and singe the ducks well. Take off the heads. Dip the feet in boiling water to take off the outer yellow skin. Truss them neatly, turning the feet flat upon the back. Stuff as in the case of a goose, and serve with the same sauces. A duck requires about an hour to roast. TO ROAST A HARE. 1 hare. 1 oz. butter. Red currant jelly. i pint milk or cream, i pint gravy. 1 oz. flour. STUFFING. I lb. bread crumbs. Half the liver boiled and grated. 1 table-spoonful ketchup. 4 oz. chopped suet. 2 table-spoonfuls parsley. 1 a lemon rind grated. A little nutmeg. 2 eggs

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