Roasted Hare
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 212. The excerpt below is the record exactly as published.
Procure two nice fat hares about 2l/z lbs. weight each, and have them skinned. The flesh is better than that of smaller ones. Draw them and cut the thin skins on each side of the stomach, close to the ribs. Wipe well all over with a clean, wet towel. Cut the rind from 2 lbs. of nice bacon, and slice the bacon very thin. Sprinkle the hares with one salt-spoonful of black pepper, but no salt. Wrap all around with the slices of bacon, secure with twine, and place the hares in the roast-pan with two gills of good broth, or, if not handy, one teaspoonful of beef extract diluted in the same quantity of warm water. Roast in moderate oven for thirty minutes, basting every ten minutes. Remove the twine, and serve on a hot platter, putting the nicest pieces of bacon over the top. Leave the gravy in the pan, and finish it with this seasoning ; skim the fat from the surface ; add then two table-spoonfuls of chopped gherkins, one table-spoonful of dry mustard diluted in a little cold water, two dessert-spoonfuls of wine vinegar, one salt-spoonful of pepper, two tea- spoonfuls of chopped parsley
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