|
Classic
Cook Books
< last page | next page >
page 30
dust on a little flour, and sprinkle a little salt: then take a sheet of writing
paper, butter it well, and lay over the fat part; put two sheets over that, and
tie the paper on with small twine: Keep it well basted, and let there be a good
soaking fire. If a large haunch, it will take near three hours to do it. Five
minutes before you send it to table, take off the paper, dust it over with a
little flour, and baste it with butter, let it go up with a good froth; put no
gravy in the dish, but send it in one boat, and currant jelly melted in another.
To roast a Hare.
Case and truss your hare, and then make a pudding thus: A quarter of a pound of
beef suet minced fine; as much bread crumbs; the liver chopped fine; parsley and
lemon-peel shred fine, seasoned with pepper salt, and nutmeg. Moisten it with an
egg, and put it into the hare, sew up the belly, and lay it down to a good fire:
Let your dripping pan be very clean; put into it a quart of milk, and six ounces
of butter, and baste it with this till the whole is used: about five minutes
before you take it up, dust on a little flour, and baste with fresh butter, that
it may go to table with a good froth. Put a little gravy in the dish, and the
rest in a boat: Garnish your dish with lemon.--See gravy, No. 1, or No. 4.
< last page | next page >
Classic
Cook Books
|
