1138. ROAST HARE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
stuffing
for basting
for coating
for serving
Instructions (4)
  1. Skin and draw the hare, leaving on the ears, which must be scalded, and the hairs scraped off; pick out the eyes, and cut off the feet or pads, just above the first joint; wipe the hare with a clean cloth, and cut the sinews at the back of the hind-quarters, and below the fore-legs.
  2. Prepare some very stuffing, and fill the paunch with it; sew this up with string, or fasten it with a wooden skewer, then draw the legs under, as if the hare was in a sitting posture, set the head between the shoulders, and stick a small skewer through them running also through the neck, to secure its position; run another skewer through the four legs gathered up under the paunch, then take a yard of string, double it in two, placing the centre of it on the breast of the hare, and bring both ends over the skewer, cross the string over both sides of the other skewer, and fasten it over the back.
  3. Spit the hare, and roast it before a brisk fire for about three-quarters of an hour, frequently basting it with butter or dripping.
  4. Five minutes before taking the hare up, throw on a little salt, shake some flour over it with a dredger, and baste it with some fresh butter; when this froths up, and the hare has acquired a rich brown crust, take it off the spit, dish it up with water-cresses round it, pour some brown gravy under, and some currant-jelly in a boat, to be handed round.
Original Text
1138. ROAST HARE. SKIN and draw the hare, leaving on the ears, which must be scalded, and the hairs scraped off; pick out the eyes, and cut off the feet or pads, just above the first joint; wipe the hare with a clean cloth, and cut the sinews at the back of the hind-quarters, and below the fore- legs. Prepare some very stuffing, and fill the paunch with it; sew this up with string, or fasten it with a wooden skewer, then draw the legs under, as if the hare was in a sitting posture, set the head be- tween the shoulders, and stick a small skewer through them running also through the neck, to secure its position; run another skewer through the four legs gathered up under the paunch, then take a yard of string, double it in two, placing the centre of it on the breast of the hare, and bring both ends over the skewer, cross the string over both sides of the other skewer, and fasten it over the back. Spit the hare, and roast it before a brisk fire for about three-quarters of an hour, frequently basting it with butter or dripping. Five minutes before taking the hare up, throw on a little salt, shake some flour over it with a dredger, and baste it with some fresh butter; when this froths up, and the hare has acquired a rich brown crust, take it off the spit, dish it up with water-cresses round it, pour some brown gravy under, and some currant-jelly in a boat, to be handed round.
Notes
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