To roast a HARE with a pudding in the belly .
Written by admin on October 23rd, 2008 in belly.
To roast a HARE with a pudding in the belly .
When you have wash’d the hare, nick the legs thro’ the joints, and
skewer them on both sides, which will keep her from drying in the
roasting; when you have skewer’d her, put the pudding into her belly,
baste her with nothing but butter: put a little in the dripping pan;
you must not baste it with the water at all: when your hare is enough,
take the gravy out of the dripping pan, and thicken it up with a little
flour and butter for the sauce.
How to make a Pudding for the Hare.
Take the liver, a little beef-suet, sweet-marjoram and parsley shred
small, with bread-crumbs and two eggs; season it with nutmeg, pepper
and salt to your taste, mix all together and if it be too stiff put in
a spoonful or two of cream: You must not boil the liver.