Hare roasted another way

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

Stuffing

Stuff as above

Roasting

flour ↝ Flour, 00 [Cereal Grains and Pasta]
milk ↝ Milk, NFS [Milk, reduced fat]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Sauce

a cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
currant jelly ↝ Currants, dried [Dried fruits]

Instructions (9)

Stuff the hare as described in the previous recipe.
While roasting, dredge the hare with flour.
Baste the hare with milk.
Alternate drudging with flour and basting with milk until a quarter of an hour before the hare is done.
In the last quarter of an hour, baste the hare with 1/4 pound of fresh butter added to the dripping pan.
Serve the hare with cullis sauce and butter poured over it.
Serve currant jelly in a separate sauce boat.

Note

Baste the hare repeatedly to ensure a good crust.
Approximately three pints of warm milk will be needed for basting.

Original Text

Hare roasted another way.

Stuff as above, and while roasting drudge it with flour, baste it with milk,[90] and so alternately till a quarter of an hour before the hare is done; then baste it with a quarter of a pound of fresh butter put into the dripping pan. Serve it up with a cullis sauce and butter put over, and currant jelly in a sauce boat.

N. B. Baste it repeatedly, as there must be a good crust over. It will require three pints of warm milk for that purpose.

Notes

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