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Classic
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page 149
which is then pulled over the head, at the same time cutting off the ears. Then
take the knife and remove the skin from around the eyes and the front part of
the head. The bones of both hind legs are cut off at the point where the opening
was made for cleaning the hare, then slit the body as far as the breast, take
out the liver, lungs and heart and catch the blood which has gathered in the
cavity of the chest, in a dish containing a little vinegar. Cut the breast bone
in two and divide the skin of the neck up to the head, pull out the windpipe and
put the hare on the meat board to cut it up, separating the head from the body
at the point where it is joined to the saddle. Finally shorten the ribs on both
sides of the hare enough to leave them about 1 1/2 inches, long to protect the
tender meat of the saddle when it is being roasted. After the hare has been
washed in cold water several times, the inner skin should be removed and larding
is next in order.
Every bit of the rest of the meat together with the lungs and the heart must be
washed very carefully, picking out any shot that may happen to remain in the
flesh, but need not have the inner skin removed like the piece intended for the
roast. If the ragout cannot be gotten ready at once, cover the meat with vinegar
so that it will keep for a while longer. The gall bag, which adheres to the
liver and is scarcely to be distinguished from it, must be removed very
carefully; fry the liver as fresh as possible (or after it has lain in sweet
milk for a few hours) in browned butter, a little flour, bread crumbs and a few
crushed juniper berries. It should not be fried for too long a time, otherwise
it will lose its juiciness.
157. Roast Hare. Take the entire saddle and the two hind legs, the remainder is
used for brown ragout. Wash carefully, remove the inner skin from the saddle,
and lard. Sprinkle the hare with salt and put it with its back to the top into
an enameled pan with plenty of butter, cover the feet with paper and have a hot
oven; the heat from below should not be too intense, because otherwise the gravy
will be apt to scorch. As soon as the roast is turned lightly brown, pour over
it 1-2 cupfuls of thick sour or sweet cream. Plenty of butter and cream and
frequent basting will make the roast juicy,
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