Roast Hare Larded. Irlandaise Sauce

Lièvre piqué. Sauce Irlandaise


Skin, draw, and truss the hare for roasting, lard the back fillets with finely cut lardons, trim these neatly, put a square piece of buttered paper over the hare, and roast it for about twenty minutes, then remove the paper, and keep it well basted for about five minutes more: take it up, remove the strings, and serve it on a hot dish. Have Irlandaise sauce handed with it in a sauceboat and garnish with watercress seasoned as in other recipes of game.