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Classic
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page 94
If paunched, as soon as a hare comes in, it should be wiped quite dry, the heart
and liver taken out, and the liver scalded to keep for the stuffing. Repeat this
wiping every day; mix pepper and ginger, and rub on the inside; and put a large
piece of charcoal into it. If the spice is applied early, it will prevent that
musty taste which long keeping in the damp occasions, and which also affects the
stuffing.
An old hare should be kept as long as possible; if to be roasted. It must also
be well soaked.
To roast Hare.
After it is skinned, let it be extremely well washed, and then soaked an hour or
two in water: and if old, lard it; which will make it tender, as also will
letting it lie in vinegar.
If however it is put into vinegar, it should be exceedingly well washed in water
afterwards. Put a large relishing stuffing into the belly, and then sew it up.
Baste it well with milk till half-done, and afterwards with butter. If the blood
has settled in the neck, soaking the part in warm water, and putting it to the
fire warm, will remove it; especially if yon also nick the skin here and there
with a small knife, to let it out. The hare should be kept at a distance from
the fire at first. Serve with a fine froth, rich gravy, melted butter, and
currant-jelly-sauce; the gravy in the dish. For stuffing use the liver, an
anchovy, some fat bacon, a little suet, herbs, pepper, salt, nutmeg, a little
onion, crumbs of bread, and an egg to bind it all.
The ears must be nicely cleaned and singed. They are reckoned a dainty.
For the manner of trussing a hare, see plate IX.
To jug an old Hare.
After cleaning and skinning, cut it up; and season it with pepper, salt,
allspice, pounded mace, and a little nutmeg. Put it into a jar with an onion, a
clove or two, a bunch of sweet herbs, a piece of coarse beef, and the
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