To roast a Hare with the skin on

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Draw a hare (that is, the bowels out of the body) wipe it clean, and make a farsing or stuffing of all manner of sweet herbs, as tyme, winter-savory, sweet Marjoram, and parsley, mince them very small, and roul them in some butter, make a ball thereof, and put it in the belly of the hare, prick it up close, and roast it with the skin and hair on it, baste it with butter, and being almost roasted flay off the skin, and stick a few cloves on the hare; bread it with fine grated manchet, flower, and cinamon, bread it good and thick, froth it up, and dish it on sauce made of grated bread, claret-wine, wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to an indifferency.