ROAST HARE [38]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Hare should be kept for a week before roasting.
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Parsley, raw [Not included in a food category]
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Duck, domesticated, liver, raw [Poultry Products]
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Spices, pepper, black [Spices and Herbs]
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Salt, table, iodized [Spices and Herbs]
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. ↝ Ketchup [Tomato-based condiments]
baste with butter and sweet milk. ↝ Butter, stick, unsalted [Dairy and Egg Products]
baste with butter and sweet milk. ↝ Milk, NFS [Milk, reduced fat]
serve with a gravy and red currant jelly. ↝ Gravy, NFS [Dips, gravies, other sauces]
serve with a gravy and red currant jelly. ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (9)

Soak and wash the hare in cold water, and dry on a clean towel.
Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup.
Stuff the hare.
Truss by placing the hind and fore legs flat against the sides.
Set the head back to rest on the shoulders.
Stick a trussing needle through the head of the hare, to keep back the head.
Baste with butter and sweet milk.
Cook for two hours.
Serve with a gravy and red currant jelly.

Original Text

ROAST HARE.

Hare should be kept for a week before roasting. Soak and wash in cold water, and dry on a clean towel. Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. Stuff the hare; truss by placing the hind and fore legs flat against the sides; set the head back to rest on the shoulders; stick a trussing needle through the head of the hare, to keep back the head; baste with butter and sweet milk. Cook for two hours; serve with a gravy and red currant jelly.

[38]

Notes

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