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The parts of the hare (Lepus timidus) that are best for cooking on a spit are the hindquarters; but the legs of this animal are covered with membranes that must be carefully removed before cooking, without injuring the muscles too much.
Before roasting, marinate the hare for twelve or fourteen hours in the following liquid. Put three glasses of water on the fire in a saucepan with half a glass of vinegar, or even less depending on the amount of