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Hare, Larded

The flesh of hare is such dry food, that it is a saying amongst cooks that "a hare with twelve pennyworth of sauce is worth a shilling." When old, it ought never to be roasted without being larded, and a young hare is much improved by the same process. The fore part of the animal may be reserved for stewing, or for soup. Truss the hind part securely; pass one leg through the other, and fasten the skin round with skewers. Hold the back and legs before a clear fire for three or four minutes to "set" the flesh. Lard the thick part of the back and legs with thin strips of fat bacon (see LARDING); cover with one or two folds of buttered paper, and roast before a clear fire for three-quarters of an hour. Take off the paper during the last ten minutes, that the hare may be equally coloured all over. Garnish the dish with forcemeat balls, and send red currant jelly to table with it. Sufficient for four or five persons. Probable cost of hare, from 3s. 6d. to 6s.