To roast a rabbit hare fashion is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a rabbit that's stuffed with a suet and bread stuffing, larded with bacon and roasted. The full recipe is presented here and I hope you enjoy this classic British version of: To roast a rabbit hare fashion.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To roaſt a rabbit hare faſhion.
LARD a rabbit with bacon ; roaſt it as you do a hare, and it eats very well. But then you muſt make gravy-ſauce ; but if you don't lard it, white ſauce.
Modern Redaction
Ingredients:
1 oven-ready hare or rabbit
streaky bacon, cut into pieces about 5cm long and 5mm wide, for larding
For the Stuffing:
115g shredded suet
115g breadcrumbs
1/2 tsp fresh thyme, finely chopped
2 anchovy fillets, finely chopped
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
1 hare or rabbit liver, parboiled and finely chopped (optional)
2 eggs
2 tbsp freshly-grated lemon zest
2l whole milk
225g butter
Method:
In a bowl, combine the suet, breadcrumbs, thyme, anchovy fillets, the hare liver (if using) and seasonings. Mix thoroughly then add the eggs and lemon zest. Mix well and use this mixture to stuff the belly of the hare. Sew closed the belly flaps then sit the hare on a trivet in a roasting dish. Pour over the milk and butter then lightly cover the hare with foil and transfer to an oven pre-heated to 180°C.
Cook for between 50 and 90 minutes (depending on the size of the hare), basting frequently with the milk and butter mix to keep the animal moist. When done, remove from the oven and allow to rest for 5 minutes before removing and slicing the stuffing and cutting the hare into serving pieces. Serve hot, accompanied by a brown gravy made from the pan juices.
