Roast Baron of Hare

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

for the hare

hare

for the herb farce

two ounces of freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
one good tablespoonful of freshly chopped herbs (such as parsley, thyme, basil, and marjoram)
one and a half ounces of finely chopped beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for larding and roasting

fat bacon
a well greased paper ↝ Rice paper [Crackers, excludes saltines]

for garnish

tomato ↝ Tomatoes, raw [Tomatoes]
watercress salad ↝ Watercress, raw [Vegetables and Vegetable Products]

to serve with

green gooseberry sauce ↝ Gooseberries, raw [Fruits and Fruit Juices]

Instructions (13)

Skin and cleanse the hare and wipe it with a dry cloth.
Take off the head to the end of the neck, and the fore legs, and chop off the hind legs through the thighs, level with the body.
Make a herb farce with two ounces of freshly made white breadcrumbs, one good tablespoonful of freshly chopped herbs (such as parsley, thyme, basil, and marjoram), one and a half ounces of finely chopped beef suet, a little pepper and salt and cayenne pepper.
Mix well together with two whole eggs until worked up into a ball.
Place this farce inside the hare, sew it up.
Remove the outer skin from the back, and lard all over the fillets and the tops of the legs closely with fat bacon.
Truss the hare as for roasting.
Wrap it in a well greased paper, tie it up.
Roast it before a brisk fire, keeping it well basted for fifteen to twenty minutes.
Remove the paper, crisp the lardons in front of the fire.
Dish up, remove the trussing strings, place it on a hot dish.
Garnish with tomato and watercress salad.
Serve green gooseberry sauce in a sauceboat.

Original Text

Roast Baron of Hare.
(Râble de Lièvre rôti.)
Skin and cleanse the hare and wipe it with a dry cloth, take off the head to the end of the neck, and the fore legs, and chop off the hind legs through the thighs, level with the body. These parts can be used up for a civet of hare or hare soup. Make a herb farce with two ounces of freshly made white breadcrumbs, one good tablespoonful of freshly chopped herbs (such as parsley, thyme, basil, and marjoram), one and a half ounces of finely chopped beef suet, a little pepper and salt and cayenne pepper, mix well together with two whole eggs until worked up into a ball; place this inside the hare, sew it up, remove the outer skin from the back, and lard all over the fillets and the tops of the legs closely with fat bacon, truss the hare as for roasting, wrap it in a well greased paper, tie it up, and roast it before a brisk fire, keeping it well basted for fifteen to twenty minutes, remove the paper, crisp the lardons in front of the fire, dish up, remove the trussing strings, place it on a hot dish, and garnish with tomato and watercress salad, and serve green gooseberry sauce in a sauceboat.

Notes

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