Belgian Hare Recipe

2 rabbits

1 quart sour cream

Thin slices of fat bacon



Skin rabbits and wash well in salt water. Cut off the surplus skin and

use only the backs and hind quarters. Place in roasting pan, putting one

slice of bacon on each piece of rabbit. Have the oven hot.



Start the rabbits cooking, turning the bacon over so it will brown; when

brown turn down the gas to cook slowly. Pour 1/2 the cream over in the

beginning and baste often. When half done pour in the remainder of the

cream and cook 1 1/2 hours.



If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.

The cream makes a delicious sauce.

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