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1 young hare
6 rashers of fat bacon
½ lemon
1 tablespoon red currant jelly
1 wineglass port
½ lb dripping
2 dessertspoons flour
Seasoning
Forcemeat
Method
Prepare the hare and stuff it with forcemeat.
Sew up the hare and truss it. Tie slices of fat bacon round the hare.
Heat the dripping in a roasting tin, put in the hare, cover and place in a hot oven. Cook for 2 hours, basting well every 20 minutes.
When the hare is nearly done, remove the bacon, sprinkle flour on the here and baste until nicely brown. Remove string from the hare and keep warm.
Pour off the fat from the tin apart from 2 dessertspoonful. Add the stock, juice of ½ lemon and the port and jelly. Boil gently for 5 minutes, stirring all the time, adjust the seasoning, remove from heat and add the blood of the hare.
Sit the hare upon the serving dish, place a little parsley in its mouth and half a stuffed olive in each eye socket.
Garnish round the dish with watercress and lemon slices.
Serve the gravy separately.
6 rashers of fat bacon
½ lemon
1 tablespoon red currant jelly
1 wineglass port
½ lb dripping
2 dessertspoons flour
Seasoning
Forcemeat
Method
Prepare the hare and stuff it with forcemeat.
Sew up the hare and truss it. Tie slices of fat bacon round the hare.
Heat the dripping in a roasting tin, put in the hare, cover and place in a hot oven. Cook for 2 hours, basting well every 20 minutes.
When the hare is nearly done, remove the bacon, sprinkle flour on the here and baste until nicely brown. Remove string from the hare and keep warm.
Pour off the fat from the tin apart from 2 dessertspoonful. Add the stock, juice of ½ lemon and the port and jelly. Boil gently for 5 minutes, stirring all the time, adjust the seasoning, remove from heat and add the blood of the hare.
Sit the hare upon the serving dish, place a little parsley in its mouth and half a stuffed olive in each eye socket.
Garnish round the dish with watercress and lemon slices.
Serve the gravy separately.
