To Roast a Hare

Preparation info

  • Difficulty

    Medium

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take your Hare when it is cas’d and make a Pudding; take a Quarter of a Pound of Sewet, and as much Crumbs of Bread, a little Parsley shred fine, and about as much Thyme as will lie on a Six-pence, when shred; an Anchovy shred small, a very little Pepper and Salt, some Nutmeg, two Eggs, a little Lemon-peel: Mix all this together, and put it into the Hare. Sew up the Belly, spit it, and lay it to the Fire, which must be a good one. Your Dripping-pan must be very clean and nice. Put two Quarts of Milk and Half a Pound of Butter into the Pan; keep batting it all the while it is roasting with the Butter and Milk till the Whole is used, and your Hare will be enough. You may mix the Liver in the Pudding, if you like it. You must first parboil it, and then chop it fine.