No. 981 Hares.
One is sufficient for a roast, skin and truss it nicely, stuff the belly with a good veal stuffing, sew it up, then put it on the spit, rub butter over the back and shake flour over it, roast it about forty minutes before a sharp fire, but that depends upon the size of course; serve them with plain gravy in the dish and currant jelly separate. They are also served with a sauce poivrade (No. 32), or sauce au jus d’groseilles (No. 36), they may also be larded.