To roast a HARE

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

hare

your hare

pudding

the crumb of a penny loaf
a quarter of a pound of beef marrow or suet ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
shred the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
a sprig or two of little savory ↝ Spices, savory, ground [Spices and Herbs]
a little lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
one anchovy
a winter Chyan pepper ↝ Winter squash, raw [Other red and orange vegetables]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a glass of red wine ↝ Wine, red [Wine]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

roasting

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

Instructions (9)

Skewer your hare with the head upon one shoulder, the fore legs stuck into the ribs, the hind-legs double.
Make your pudding of the crumb of a penny loaf, a quarter of a pound of beef marrow or suet, and a quarter of a pound of butter.
Shred the liver, a sprig or two of little savory, a little lemon peel, one anchovy, a winter Chyan pepper, half a nutmeg grated.
Mix them up in a light forcemeat, with a glass of red wine, and two eggs.
Put it in the belly of your hare, sew it up.
Put a quart of good milk in your dripping-pan.
Baste your hare with it till it is reduced to half a gill.
Dust and baste it well with butter.
If it be a large one, it will require an hour and a half roasting.

Original Text

To roast a HARE.
SKEWER your hare with the head upon
one shoulder, the fore legs stuck into the ribs,
the hind-legs double, make your pudding of the
crumb of a penny loaf, a quarter of a pound
of beef marrow or suet, and a quarter of a pound
of butter, shred the liver, a sprig or two of
little savory, a little lemon peel, one anchovy,
a winter Chyan pepper, half a nutmeg grated, mix
them up in a light forcemeat, with a glass of red
wine, and two eggs, put it in the belly of your
hare, sew it up, put a quart of good milk in
your dripping-pan, baste your hare with it till it
is reduced to half a gill, then dust and baste it
well with butter; if it be a large one, it will
require an hour and a half roasting.

Notes

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