Roast Of Hare Recipe

(Arrosto di lepre)



The part of the hare fitted for roast is the hind quarters, but the

limbs of this game are covered with little skins that must be carefully

removed, before cooking, without cutting the muscles.



Before roasting keep it soaking for twelve or fourteen hours in a liquid

prepared as follows: put on the fire in a kettle three tumblers of water

with half a tumbler of vinegar or less in proportion with the piece to

be cooked, three of four scallions chopped fine, one or two bay-leaves,

a bunch of parsley, a little salt and a pinch of pepper; make it boil

for five or six minutes, cool and pour when cold over the hare. When you

remove the latter from the liquid wipe it and lard it all with little

pieces of good bacon.



Cook on a low fire, salt it sufficiently and grease with cream and

nothing else. Never use the liver of the hare which, it is said, is very

indigestible.

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