Roast of Hare
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- The part of the hare fitted for roast is the hind quarters, but the limbs of this game are covered with little skins that must be carefully removed, before cooking, without cutting the muscles.
- Before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows: put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked, three of four scallions chopped fine, one or two bay-leaves, a bunch of parsley, a little salt and a pinch of pepper;
- make it boil for five or six minutes, cool and pour when cold over the hare.
- When you remove the latter from the liquid wipe it and lard it all with little pieces of good bacon.
- Cook on a low fire, salt it sufficiently and grease with cream and nothing else.
- Never use the liver of the hare which, it is said, is very indigestible.