Roast Hare Larded

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 (6)
For the hare
For the garnish
For the sauce
Instructions (12)
  1. Skin, draw, and truss the hare for roasting.
  2. Lard the back fillets with finely cut lardons.
  3. Trim these neatly.
  4. Put a square piece of buttered paper over the hare.
  5. Roast it for about twenty minutes.
  6. Remove the paper.
  7. Keep it well basted for about five minutes more.
  8. Take it up.
  9. Remove the strings.
  10. Serve it on a hot dish.
  11. Have Irlandaise sauce handed with it in a sauceboat.
  12. Garnish with watercress seasoned as in other recipes of game.
Original Text
Roast Hare Larded. Irlandaise Sauce. (Lièvre piqué. Sauce Irlandaise.) Skin, draw, and truss the hare for roasting, lard the back fillets with finely cut lardons, trim these neatly, put a square piece of buttered paper over the hare, and roast it for about twenty minutes, then remove the paper, and keep it well basted for about five minutes more: take it up, remove the strings, and serve it on a hot dish. Have Irlandaise sauce handed with it in a sauceboat and garnish with watercress seasoned as in other recipes of game.
Notes
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