- Section: Hares roasted without and with the Skin.
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Hares roasted without and with the Skin.
Take an Hare and slay him, then lard him with small lard, stick him with Cloves, and make a Pudding in his belly, with grated Bread, grated Nutmeg, Cinamon beaten, Salt, Currans, Eggs, Cream and Sugar; having made it stiff, fill the belly of the Hare and so roast it. If you will have your Pudding green, colour it with Spinage; if yellow, with Saffron. Let the Sauce be made of beaten Cinamon, Nutmeg, Ginger, Pepper, Prunes, Currans, a little grated Bread, Sugar and Cloves, all boiled up as thick as Watergruel. If you roast an Hare with the Skin on, draw out the Bowels, and make a farsing, or stuffing of all manner of sweet Herbs minced very small, then roul them in some Butter, and make a ball thereof, put it into the belly, and prick it up close, baste it with butter, and being almost roasted, stay off the Skin, and stick on some Cloves on the Body, breat it with fine grated Manchet, Flower and Cinamon, froth it up, and dish it on Sawce, made of grated Bread, Claret-wine, Wine-vinegar, Cinamon, Ginger, and Sugar, being boiled up to an indifferency.