Hare's Back Roasted with Cream

The hares used for roasting should be chosen particularly tender. Suppress the shoulders, legs, and neck, leaving the back whole; remove the fillet skin delicately so as to be able to lard the meats with larding pork (No. 3, Fig. 52); season and lay the back in a small baking pan to mask over with butter and roast in the oven for twenty-five to thirty minutes while basting at times. Drain off the back and dress it on a dish, pour off half the fat and put into the pan a few spoonfuls of half-glaze (No. 400); boil up for five minutes to detach the glaze from the bottom of the pan, then strain and let reduce for a few moments, adding a gill of raw cream; finish the sauce with a dash of vinegar.