Roasted Hare

Ingredients

• Select a Hare
• 1 breakfast-cupful of red wine
• sprinkle it over with salt
• a little softened butter

Method

1. 1

   Hang the Hare for 4-5 days, skin and draw it, then prepare for roasting.

2. 2

   Lard the fillets and legs, roast on a spit, baste frequently, and serve with sauce made from blood and drippings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 77. The excerpt below is the record exactly as published.

1 breakfast-cupful of red wine over the Roasted Hare. — (1) Select a Hare, and let it hang up for four or five days to make the flesh eatable, for if cooked fresh the meat is hard and tough. Skin and draw it, preserving the blood. Cut off the upper end of the body transversely under the fore-legs, and cut the breast its full length so as to disengage the back. Cut out or break all the hind-leg bones, chop off the feet, and pass one leg through the sinew of the other at the knuckle. Take off the sinewy skin of the fillets, and lard them with bacon, also the fleshy part of the legs (see Pig. 934), fixing them with skewers so that they will lie perfectly flat on a dish. Pass a long skewer right through the Hare, fix it on the spit, and moisten the larded parts with a little softened butter. Put a pan under the Hare to catch the drippings caused by the cooking, baste it frequently, and when it has roasted for forty-five minutes or so, sprinkle it over with salt

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