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1. Skin and clean a hare.
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2. Cut off its head well below the neck, as the head and neck of a hare are of inferior flavor.
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3. Make small incisions in the skin and fill them with lard or fat bacon.
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4. Rub well with salt, place a few peppercorns inside the body and roast in a moderate oven (350°F) for 2 hours, basting frequently.
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5. Hares are usually very lean, so at least 4 oz. of fat should be used for the roasting.
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6. When the hare is cooked lift it on to another dish and keep hot.
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7. Pour away the fat from the roasting tin, leaving only the brown sediment.
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8. To this add ½ pint of sour cream and slowly stir in a dessertspoonful of flour and mix well.
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9. Blend and cook the sauce carefully and pour it over the carved hare.
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10. Serve with beetroot puree.
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