Roast Hare II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- hare (hindquarters)
- lardone (cured pork fat)
- butter
- sprig rosemary
- salt
- paper
Instructions
- Strip the coarser membranes from a well-hung hare's hindquarters and lard the piece with pre-salted strips of cured pork fat.
- Thread on the spit and wrap in a buttered, salted paper.
- When cooked, remove the paper, baste with butter via a rosemary sprig, let it color, and salt a little more.