A Hare
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put (he point of the knife under the shoulder at d, and cut through all the way down to the rump, on one side of the back-bone, in the line k.
- Cut it in the same manner on the other side, at an equal distance from the back-bone, by which means the body will l>e nearly divided into three.
- Cut the back through the spine or back-bone, into several small pieces, more or less, in the lines i, k.
- The back is by far the tenderest part, fullest of gravy, and considered as the most delicate.
- The flesh of the leg is next in estimation to the back, though the meat is firmer, closer, and less juicy.
- The shoulder must be cut of!
- m the circular doited lino d.
- Put the head on a pewter plate, so as to have it under your hand, and turning the nose to you, hold it steady with your fork.
- Put the point of the knife into tlie r«cull, and the head miiy be easily divided.
- When you help a person any part of a hare, give with it a spoonful of pudding.
- 'I'he method of cutting up a hare as above directed, can only he done when the hare is young.
- If it be old, the best method is to put your knife pretty close to the back-bone, and cut olf the leg ;
- but as the hip-bone will be in your way, turn the back of the hare towards you, and endeavour to hit the joint between the hip and the tiiigh-bont When you have separated one, cut off the other, and then cut a long narrow slice or two on each side of the back-b ne, in the direction h.
- Divide the back-bone into as many parts as necessary.
- — (Sec plate 2.)
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Spatula