Roast Hare

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

For larding (if old)

bacon ↝ Beef, bacon, cooked [Bacon]

For soaking

pepper ↝ Spices, pepper, black [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]

For stuffing

the liver ↝ Chicken, liver, all classes, raw [Poultry Products]
an anchovy
some fat bacon
a little suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
herbs
spice ↝ Spices, paprika [Spices and Herbs]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
an egg to bind it ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For basting

milk ↝ Milk, NFS [Milk, reduced fat]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For frothing

flour ↝ Flour, 00 [Cereal Grains and Pasta]

For serving

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
currant jelly ↝ Currants, dried [Dried fruits]

Instructions (12)

If old, the hare should be larded with bacon, after having hung as long as they will keep, and being first soaked in pepper and vinegar.
If not paunched as soon as killed, hares are more juicy: but as that is usually done in the field, the cook must be careful to wipe it dry every day; the liver being removed, and boiled to keep for the stuffing.
Parsley put into the belly will help keep it fresh.
When to be dressed, the hare must be well soaked; and if the neck and shoulders are bloody, in warm water.
Then dry it, and put to it a large fine stuffing, made of the liver, an anchovy, some fat bacon, a little suet, herbs, spice, and bread crumbs, with an egg to bind it.
Sew it up.
Observe that the ears are nicely cleaned and singed.
When half roasted, cut the skin off the neck to let out the blood, which afterwards fixes there.
Baste with milk till three parts done, then with butter.
And before served, froth it up with flour.
It should be put down early, kept at a great distance at first from the fire, and drawn nearer by degrees.
Send a rich brown gravy in the dish; melted butter in one boat, and currant jelly in another.

Original Text

Hares,

If old, should be larded with bacon, after having hung as long as they will keep, and being first soaked in pepper and vinegar.

If not paunched as soon as killed, hares are more juicy: but as that is usually done in the field, the cook must be careful to wipe it dry every day; the liver being removed, and boiled to keep for the stuffing.

Parsley put into the belly will help keep it fresh.

When to be dressed, the hare must be well soaked; and if the neck and shoulders are bloody, in warm water: then dry it, and put to it a large fine stuffing, made of the liver, an anchovy, some fat bacon, a little suet, herbs, spice, and bread crumbs, with an egg to bind it. Sew it up. Observe that the ears are nicely cleaned and singed. When half roasted, cut the skin off the neck to let 91out the blood, which afterwards fixes there. Baste with milk till three parts done, then with butter: and before served, froth it up with flour. It should be put down early, kept at a great distance at first from the fire, and drawn nearer by degrees.

Send a rich brown gravy in the dish; melted butter in one boat, and currantjelly in another.

Notes

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