Roast Hare from Modern Cookery for Private Families by Eliza Acton
A hare may be rendered far more plump in appearance, and infinitely easier to carve, by taking out the bones of the back and thighs, or of the former only: in removing this a very sharp knife shoul...
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Cooking tools:
- Chef's knife
- Carving knife
- Carving fork
- Oven
- Roasting pan
- Mixing bowl
Ingredients
- forcemeat
- hare
- lard
- bacon
- currant jelly
- butter
- sweet sauce
- rich brown gravy
- fowl
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