Name: Roast Hare or Rabbit
Cuisine: American
Ingredients: 1 very close relationship exists between the hare and the rabbit; 1 little musty from being emptied before they were hung up; 1 thorough washing in lukewarm water; 1 soft cloth put in a dressing as usual; 1 gravy; 1 heaping tablespoonful of flour; 1 pint of boiling water; 1 moment; 1 tureen with the hot rabbits

Original Recipe

A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water. If a little musty from being emptied before they were hung up, and afterward neglected, rub the insides with vinegar and afterward remove all taint of the acid by a thorough washing in lukewarm water. After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for half or three-quarters of an hour, until well browned, basting it constantly with butter and dredging with flour, just before taking up. To make a gravy, after the rabbits are roasted, pour nearly all the fat out of the pan, but do not pour the bottom or brown part of the drippings; put the pan over the fire, stir into it a heaping tablespoonful of flour, and stir until the flour browns. Then stir in a pint of boiling water. Season the gravy with salt and pepper; let it boil for a moment. Send hot to the table in a tureen with the hot rabbits. Serve with currant jelly.

1 very close relationship exists between the hare and the rabbit
1 little musty from being emptied before they were hung up
1 thorough washing in lukewarm water
1 soft cloth put in a dressing as usual
1 gravy
1 heaping tablespoonful of flour
1 pint of boiling water
1 moment
1 tureen with the hot rabbits

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1

A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter.
2

The manner of dressing and preparing each for the table is, therefore, pretty nearly the same.
3

To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water.
4

If a little musty from being emptied before they were hung up, and afterward neglected, rub the insides with vinegar and afterward remove all taint of the acid by a thorough washing in lukewarm water.
5

After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for half or three-quarters of an hour, until well browned, basting it constantly with butter and dredging with flour, just before taking up.
6

To make a gravy, after the rabbits are roasted, pour nearly all the fat out of the pan, but do not pour the bottom or brown part of the drippings; put the pan over the fire, stir into it a heaping tablespoonful of flour, and stir until the flour browns.
7

Then stir in a pint of boiling water.
8

Season the gravy with salt and pepper; let it boil for a moment.
9

Send hot to the table in a tureen with the hot rabbits.
10

Serve with currant jelly.

Original Recipe

Ingredients

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