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To Roast a Hare (Hares are in season)

Hares are in season from September to 1st March. Skin and paunch the hare, taking care not to break any of the intestines; wipe it well inside and out with a clean dry cloth; if there are any spots where blood has settled prick them with a knife and let the blood out. Take out the eyes, but leave the ears and the tail on.

Fill the hare with forcemeat, sew it up, and truss it firmly in the same way as a rabbit. Brush it all over with melted butter or fat, lay pieces of fat bacon over the back tied on with string in about three places, and roast before a clear brisk fire for from an hour and a half to two hours, according to size. Hares must be well basted from the first with either milk or butter and clarified fat; it is more mellow if butter or fat is used. If not well basted from the first to the last, the outside skin will be hard. Just at the last, dredge lightly with flour and baste with butter; serve with good brown gravy and red currant jelly.