To Roast a Hare

Ingredients

• 1 hare
• forcemeat No. 1
• 1 quart or more new milk
• 1 large lump butter
• flour
• brown gravy
• red currant jelly
• a very little salt
• cold water
• warm water
• vinegar or pyroligneous acid
• tepid water

Instructions

1. Skin or case the hare.
2. Wash the hare very thoroughly in cold water, then in warm water.
3. If the hare is overkept or musty inside, use well-diluted vinegar or pyroligneous acid to sweeten it, then rinse thoroughly again in abundance of water to remove any acid taste.
4. Pierce with a knife any parts where blood has settled and soak them in tepid water to draw out the blood.
5. Wipe the hare dry.
6. Fill the hare with forcemeat No. 1 from Chapter VIII.
7. Sew up the hare.
8. Truss and spit the hare firmly.
9. Baste the hare for ten minutes with lukewarm water mixed with a very little salt.
10. Discard the salted water and pour a quart or more of new milk into the pan.
11. Keep the milk constantly ladled over the hare until it is nearly dried up.
12. Add a large lump of butter to the pan.
13. Flour the hare.
14. Continue basting the hare steadily with the butter until it is well browned, keeping it at a proper distance from the fire.
15. Serve the hare with good brown gravy poured around it in the dish and fine red currant jelly.