Roasted Hare with Cream Sauce

Ingredients

• Prepare a Hare
• lard it with fine strips of fat bacon
• Boil the liver
• one washed, boned, and chopped anchovy
• some grated breadcrumbs
• a small quantity of chopped beef-suet
• baste continually with 3 pints of milk
• Put 1oz. of butter in the saucepan
• 1 heaped table-spoonful of flour

Method

1. 1

   Prepare and stuff the Hare, roast it while basting with milk.

2. 2

   Prepare a sauce with the basting milk, herbs, butter, and flour.

3. 3

   Serve the Hare with the sauce and red-currant jelly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 80. The excerpt below is the record exactly as published.

Roasted Hare with Cream Sauce. — (1) Prepare a Hare, and if it is an old one lard it with fine strips of fat bacon. Boil the liver, finely chop it, and mix half of it with a sufficient quantity of chopped bacon to make the stuffing ; also add one washed, boned, and chopped anchovy, some grated breadcrumbs, a small quantity of chopped beef-suet, tecs, it: c., referred to, see under their special heads . TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 753 Hares — continued. herbs, salt, pepper, and grated nutmeg to taste, and bind the whole together with beaten egg. Stuff the Hare with the mixture, sew it up, and fix it in front of a clear fire, putting it some distance off at first, and afterwards moving it closer. Baste continually with 3 pints of milk until half cooked, and then finish with butter. Prepare the following sauce for it : Pour the milk that the Hare was first basted with into a saucepan, put in a bunch of sweet herbs, let it stew at the side of the fire until within twenty minutes of the Hare being cooked, and then strain it. Put loz. of butter in the saucepan with 1 heaped table- spoonful of flour

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