Roast Hare Larded. Irlandaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin, draw, and truss the hare for roasting, lard the back fillets with finely cut lardons, trim these neatly, put a square piece of buttered paper over the hare, and roast it for about twenty minu...
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Butcher's twine
- Larding needle
- Chef's knife
- Cutting board
- Parchment paper
- Kitchen towel
Ingredients
- hare
- lard
- lardons
- buttered paper
- watercress
- game
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