Roast Hare or Rabbit

Original Instructions

1. 1

   First skin, wash well in cold water and rinse thoroughly in lukewarm water

2. 2

   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

3. 3

   After being well wiped with a soft cloth put in a dressing as usual

4. 4

   Sew the animal up, truss it, and roast for half or three-quarters of an hour, until well browned

5. 5

   Baste it constantly with butter and dredge with flour, just before taking up

6. 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

7. 7

   Put the pan over the fire, stir into it a heaping tablespoonful of flour, and stir until the flour browns

8. 8

   Then stir in a pint of boiling water

9. 9

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

10. 10

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

11. 11

    Serve with currant jelly