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Classic
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page 150
so that the meat of the legs will be nearly as tender as that of the saddle. A
young hare should not roast longer than 1/2 hour and older ones 1-1 1/4 hours,
and as soon as the meat can be easily pierced with a fork take it out of the
oven even if you are not quite ready to serve, because leaving it in the oven
will make the meat dry. When the table is ready put the pan back into the oven
again for about 10 minutes, bearing in mind to baste and not neglecting to
remove the paper when serving the hare. Prepare the gravy according to No. 1.
Instead of using cream, an old hare may be prepared with good buttermilk; after
the meat has become lightly brown, gradually add a pint of buttermilk, and in
this case the heat from below should be stronger so that the gravy will be
brown.
If it is desired that the roast hare should have a slightly sour taste, let it
lay in vinegar for 12 hours previously to cooking.
REMARK.--The preparation of a palatable soup from the remnants of a roast hare
or its bones is described under B, No. 28.
158. Stewed or Steamed Hare. This is the best method of cooking an old hare; it
should first be larded, divided into pieces and very slightly roasted in browned
butter, then pour the butter into a stone jar, put in the fat pork slices and
spices, on these the meat, sprinkle with salt and pour over the whole a small
cupful of sour cream, into which a teaspoonful of flour has been stirred. Then
seal the cover of the jar with a strip of paper thinly covered with flour
smoothed in water, and simmer in the oven for 2 hours with a slow fire; the meat
will become quite tender and juicy and should be served in a hot dish. What
remains in the jar should be strained, thinned with meat broth and poured over
the meat, which should be brought to the table with boiled potatoes . If the
cover of the jar is perfectly tight, it need not be sealed as above directed.
159. Ragout of Hare ("Hasenpfeffer"). Divide the forelegs and the lower part of
the body into pieces, wash thoroughly, being careful to rinse off hair that may
adhere to the meat; split the head and wash it together with the heart, liver
and lungs. If the meat is to be preserved for a few days prior to cooking, cover
with
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