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📝 Description
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🥘 Ingredients
Hare, forcemeat No. 417, a little milk, butter. _Choosing and Trussing_.--Choose a young hare; which may be known by its smooth and sharp claws, and by the cleft in the lip not being much spread. To be eaten in perfection, it must hang for some time; and, if properly taken care of, it may be kept for several days. It is better to hang without being paunched; but should it be previously emptied, wipe the inside every day, and sprinkle over it a little pepper and ginger, to prevent the musty taste which long keeping in the damp occasions, and which also affects the stuffing. After it is skinned, wash it well, and soak for an hour in warm water to draw out the blood; if old, let it lie in vinegar for a short time, but wash it well afterwards in several waters. Make a forcemeat by recipe No. 417, wipe the hare dry, fill the belly with it, and sew it up. Bring the hind and fore legs close to the body towards the head, run a skewer through each, fix the head between the shoulders by means of another skewer, and be careful to leave the ears on. Pat a string round the body from skewer to skewer, and tie it above the back. [Illustration: ROAST HARE.]
👨🍳 Method
The hare should be kept at a distance from the fire when it is first laid down, or the outside will become dry and hard before the inside is done. Baste it well with milk for a short time, and afterwards with butter; and particular attention must be paid to the basting, so as to preserve the meat on the back juicy and nutritive. When it is almost roasted enough, flour the hare, and baste well with butter. When nicely frothed, dish it, remove the skewers, and send it to table with a little gravy in the dish, and a tureen of the same. Red-currant jelly must also not be forgotten, as this is an indispensable accompaniment to roast hare. For economy, good beef dripping may be substituted for the milk and butter to baste with; but the basting, as we have before stated, must be continued without intermission. If the liver is good, it maybe parboiled, minced, and mixed with the stuffing; but it should not be used unless quite fresh.--See coloured plate, E1.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Roast Hare recipe, eager to connect with a piece of culinary history, and I must admit, it was a delightful journey. The process of trussing the hare, with its skewers and strings, felt like a intricate dance, a far cry from my usual weeknight stir-fries. I found the most surprising part was the vinegar soak—it was a revelation to see the hare emerge from the bath, pink and fresh, ready for its forcemeat filling. The hare roasted beautifully, the milk and butter basting creating a crisp, golden skin while keeping the meat underneath tender and moist. The red-currant jelly was a brilliant accompaniment, cutting through the richness of the hare with its tart sweetness. This recipe is perfect for the adventurous home cook looking to expand their repertoire beyond the usual Sunday roast. If you can get your hands on some hare, this is a dish that will impress and satisfy. Next time, I'll try adding some minced liver to the forcemeat for an extra layer of flavor.
