Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 young hare
  • ½-¾ lb. (240–360 g.) forcemeat
  • ¼

Method

Only a young hare is fit for roasting. If the hare is older, have the saddle cut separately and roast only this, jugging the remainder. Stuff the roast with forcemeat.

Tie slices of fat bacon on the hare. Make the butter hot in a roasting pan before putting in the hare, cover with well-greased paper or foil, and put in the oven at 350° F., gas mar