Glaized Hare

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Case the hare, bone it as whole as possible, wash it, and fill the inside with light forcemeat.
  2. Sew it up, and truss it as for roasting.
  3. Lard the back with bacon, the same as a fricando veal; cover it with a veal caul, and roast it very gently.
  4. When it is to be served up, take off the caul, glaize the larding, and put strong cullis, with a gill of red port boiled with it, under the hare.
Original Text
Glaized Hare. Case the hare, bone it as whole as possible, wash it, and fill the inside with light forcemeat; then sew it up, and truss it as for roasting. Lard the back with bacon, the same as a fricando veal; cover it with a veal caul, and roast it very gently. When it is to be served up, take off the caul, glaize the larding, and put strong cullis, with a gill of red port boiled with it, under the hare.
Notes
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