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Classic
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page 136
cooked in the soup for a few minutes. The liver of the hare is frequently cooked
in the soup; after it is done it is chopped fine, passed through a strainer and
mixed with a small glassful of Portwine, salt and pepper and made up into little
dumplings for the soup. Most other soup dumplings are also suitable for hare
soup.
120. Fresh Roasted Hare. For the various kinds of hare roasts the large kinds
are the most suitable; the hare should be full grown but quite young; when a
little older they are better adapted for brown ragout of hare, and when old they
should be used for soups.
Cut off the head, neck, breast and forelegs, remove the skin, wash the saddle
and lard, or else lay a few slices of fat pork on it. Sprinkle with fine salt,
put the roast into a hot pan containing plenty of melted butter and a few slices
of fresh bacon and add a tablespoonful of mustard. Baste frequently and as soon
as the meat begins to turn yellow it is best to add sour cream and continue the
roasting with a slow fire, basting often. As soon as the roast can be readily
pierced with a fork, and has a dark yellow color, which will be after half an
hour or so, according to the age of the hare, it should be put on a hot dish,
stir what is left in the pan with 1/2 tablespoonful of flour and cook with salt
and water to a well bound gravy, pour part of this over the roast and bring the
remainder to the table in a gravy dish.
Apple sauce is the most suitable accompaniment.
121. Roasted Tame Hare like Wild Hare. Lay the saddle of a large hare into an
earthenware vessel for 3 days in a pickle made as follows: 1 large cupful of
vinegar, 1 large cupful of claret, 4 medium-sized chopped onions, 1 heaping
teaspoonful of fresh coarsely pounded juniper berries, 1 teaspoonful of pounded
peppercorns, 3 bay leaves and a little bunch of thyme. Drench the meat three
times daily with this liquor and also turn it once a day. Lard the meat, salt,
and roast with the addition of sour cream.
This mode of preparing a hare can be well recommended, and it may be observed
that every dish of hare will gain in flavor, if first pickled for a few hours.
Pear sauce, composed of apples and cranberries are suitable accompaniments.
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