Roast Hare or Rabbit

Ingredients

• Have the hare skinned and wed cleaned
• a force-meat of bread crumbs
• Chopped fat pork
• a little sweet marjoram
• onion
• pepper
• salt
• two cups of boiling water
• a good spoonful of currant jelly
• some chopped paisley

Method

1. 1

   Stuff the hare with the force-meat, sew it up, and tie the legs.

2. 2

   Place in a dripping-pan, pour boiling water over it, cover, and bake for 45 minutes.

3. 3

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

4. 4

   Make gravy by straining and thickening the pan drippings, adding currant jelly and parsley.

5. 5

   Serve hare with gravy.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 421. The excerpt below is the record exactly as published.

ROAST HARE OR RABBIT. Have the hare skinned and wed cleaned, stuff as you would a fowl, with a force-meat of bread crumbs, Chopped fat pork, a little sweet marjoram, onion, pepper and salt, just moistened with hot water. Sew up the hare with fine cotton, tie the legs closely to the body in a kneel- ing position, lay in the dripping-pan, back uppermost, pour two cups of boiling water over it, cover with another pan and bake, closely covered — except when you baste it with butter and water — for three-quarters of an hour. Uncover, baste freely with the gravy until nicely browned; dredge with flour and anoint with butter until a fine froth appears on the surface. Take up the "hare, put it on a hot dish and keep covered while you make the gravy. Strain and skim that left in the pan, sea- son, thicken with browned flour, stir in a good spoonful of currant jelly and some chopped paisley

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