Saddle of Hare Sauced with Cream

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

In early recipes roast hare was always basted with milk or cream as it turned on the spit. The milk was caught in a tray with the juices of the hare beneath the spit and just before the hare was served a knob of butter rolled in flour was well stirred in, and the resulting sauce poured over the hare. This Devonshire recipe was made with clotted cream, but is still very good (although slightly different) if made with fresh double cream. The hare should be carved in thin slices down its lengt