Roast Hare

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

for a small hare

three pints of milk ↝ Milk, NFS [Milk, reduced fat]
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

for a large hare

two quarts of milk ↝ Milk, NFS [Milk, reduced fat]
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (2)

If it be a small hare, put three pints of milk and half a pound of fresh butter in the dripping-pan, which must be very clean and nice; if a large one, two quarts of milk and half a pound of fresh butter.
You must baste your hare well with this all the time it is roasting; and when the hare has soaked up all the butter and milk it will be enough.

Original Text

You must have a quick fire. If it be a small hare, put three pints of milk and half a pound of fresh butter in the dripping-pan, which must be very clean and nice; if a large one, two quarts of milk and half a pound of fresh butter. You must baste your hare well with this all the time it is roasting; and when the hare has soaked up all the butter and milk it will be enough.

Notes

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