A Hare and its Sauces.
If you kill a Hare by Coursing, you may keep it if the Weather be cool
three days before you roast it; or if it has been run hard by the Hounds,
then it will not keep so long. When the Skin is taken off, it is the
fashion to leave the Ears on, but that is at pleasure; then truss it for
Roasting, and take the Liver and boil it, and mince it very small; add to
this grated Bread, a little All-Spice, but fine, some butter'd Eggs, a
little dry'd sweet Marjoram, with a Seasoning of Pepper and Salt at
discretion, and some Parsley shred small: Mix this well together, and add
the Yolk of an Egg to it to bind it; then fill the Body of the Hare
moderately with this Farce, and sew up the Belly. When the Hare is first
laid down to the fire, put about three pints of Water with an Onion, some
Salt and whole Pepper, in the Dripping-pan, and baste the Hare with this
till it is near roasted enough, and baste it with a piece of fat burning
Bacon, or in the place of that, common Butter; but the Bacon is best, if
the Person knows how to use it. When it is enough, pour the following Sauce
into the Dish with it: Take the Liquor, with the Onion and Pepper in the
Dripping-pan, out before you baste the Hare with Butter or Bacon, and boil
it with a glass of Claret; it will be very rich when it comes to be mixt
with the Farce out of the Belly of the Hare, and is little trouble.
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