Roast Hare.
- Ingredients—1 hare.
- Some veal forcemeat.
- ½ lb. of gravy beef.
- 1 pint of water.
- 1 onion.
- 1 oz. of flour.
- Pepper and salt.
Method.—Stuff the belly of the hare with the forcemeat, and sew it in.
Truss it nicely, and roast it from one and a quarter to two hours, according to its size, basting it constantly.
To make gravy, cut the beef into small pieces, and simmer in the water, with the onion sliced, for three hours. Thicken it with the flour, and add, if liked, a glass of port wine.
Pour a little gravy round the hare, and serve the remainder in a tureen.