Name: Roast Hare
Ingredients: 1 young hare; coarse sea salt; bacon; forcemeat balls; stuffing; gravy

Roast Hare

Ingredients

Directions

Carve the hare by removing the shoulders and legs, then cut the back into four or five pieces.
To separate the leg, insert the knife between the leg and back, turning it inwards at the joint.
Serve each slice with some stuffing and gravy.
Place a bit of bacon and a forcemeat ball on each plate.
After serving, remove the head and place it on the dish.

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.