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Roast Hare

Hares and rabbits are hung and prepared much in the same way. Neither should be drawn before hanging, or they are liable to become musty. In the winter a dry place must be selected in which to hang them and they may then remain for some time. It is well to sprinkle a little pepper over the head of each after they have been skinned, cleaned, washed first in cold water then in warm and finally brushed over with vinegar. When wanted for cooking, if the animal proves too high, soak in tepid water for a time; if blood has settled in any part cut with the point of a knife where it is black and soak in warm water; this will draw out the blood. To prepare it for the oven, wipe dry, fill with good forcemeat, sew up and firmly truss it. It must be flavored well before putting into the oven, roasted slowly and basted well with beef dripping or butter, or the outside will dry up and become hard before the inside is cooked. A thin piece of beefsuet skin may be tied over the back for the first three-quarters of an hour and then removed. One and three-quarters hour is the full time for roasting. Serve with gravy and currant jelly.