Roast Hare from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a hare which has been hung for seven or eight days; skin it thus: Cut off the fore and hind legs at the first joint, slit the belly skin right along, raise the skin and force the hind legs out...
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Cooking tools:
- Chef's knife
- Cutting board
- Skewer
- Roasting pan
- Oven
- Pastry brush
- Saucepan
- Butcher's twine
- Plate
- Serving platter
Ingredients
- brush
- bacon
- skewers
- watercress
- hare’s
- red currant jelly
- green gooseberry sauce
- cold water
- hare
- kidneys
- legs
- shoulder
- red-currant jelly
- brown sauce
- port wine
- salt
- cayenne pepper
- eschalot
- butter
- bayleaf
- fresh mushroom
- thyme
- parsley
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