Roast Hare

Preparation info

    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Skin, draw and truss the hare, reserving the liver. After inserting the forcemeat, sew up the hare, cover with bacon, bake in a fairly hot oven (375°–400° F., Gas 5–6) 1½–2 hr. until tender, basting frequently with milk, and a little butter, if liked. Mean