This bird is only roasted when quite young, and it is treated like the pheasant, with which it has some points in common.
[1966—YOUNG PIGEONS (Squabs)]
Select them fresh from the nest and very plump. They must be roasted before a very fierce fire and only just done. Their skin must be kept crisp.
Ground-Game Roasts
[1967—HARE]
The piece supplied by the hare for roasting is the “[Râble]” (the back), which constitutes that part of the animal reaching from the root of the neck to the tail, the latter being included.
The “[Râble]” should be cleared of all tendons, and delicately larded with bacon.
Roast before a fierce fire for twenty minutes, and have it only just done. The usual adjunct to this piece is Poivrade Sauce. In Northern countries, the adjunct is most commonly some slightly-sugared, stewed apples, or red currant jelly.
[612]
]In Germany, the pan in which the [Râble] is roasted is swilled with sour cream, and this cream constitutes the accompaniment. Sometimes a few drops of lemon juice or a tablespoon of melted meat glaze is added.