Name: Hare Larded and Baked
Ingredients: 1 young hare; Lard for coating; Buttered or oiled paper; Brown gravy; Currant jelly

Hare Larded and Baked

Ingredients

Directions

Dress the young hare and lard it all over the middle of the back.
Cover the larded portion with buttered or oiled paper to prevent burning.
Remove the paper long enough to allow the lardoons to brown when the hare is done.
Serve the hare like roast hare, with brown gravy and currant jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.