TO-DAY’S RECIPE.

Star (Christchurch), Issue 19105, 25 June 1930, Page 10

TO-DAY’S RECIPE.

Roast Hare. One hare, bacon, veal, forcemeat, i pint of stock, 2ozs butter, Hozs flour, £ teaspoon finely chopped eschalot or onion, % teaspoon of finely chopped parsley, a good pinch of thyme, salt and pepper, red currant jelly, milk for basting. Choose a young hare, which may be known by its smooth and sharp claws, and the narrow cleft in the lip. To be eaten in perfection it should be hung about eight days. Forcemeat is a matter of taste; if used, it should be pressed lightly inside the hare, and the body sewn up with a needle and strong cotton before trussing. Brush the hare all over with warm butter or dripping, cover the back with slices of bacon, and tic it down with string in three or four places. Roast it in a moderate oven, and baste with milk and lard. When the hare is about three parts cooked, remove the bacon and dredge the back with flour, and baste frequently with lard. Remove the trussing strings, and serve with rich gravy and red currant jelly.