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Hares Backs with Poivrade Sauce

Remove the backs of a couple of hares, lard them with strips of firm bacon fat, wrap them round with buttered or oiled paper, place them on the spit in front of a clear fire, and roast until done. About five minutes before taking them from the fire, remove the paper so as to glaze them with thin liquor, put them on a dish, and serve poivrade sauce in a sauceboat.