All Easy Recipes. Cook all that you can cook. Roast Hare - Flemish Style
 
What You Need:           
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  • Hare (can be substitute by rabbit)
  • Butter
  • Lard
  • Salt and pepper
  • Vinegar
  • Milk
  • Lemon juice

    • How To Cook:
    1. For this dish you need all the blood of the hare, and the liver.

    2. Put the cleaned hare in a baking tin and cover the back with about ¼ pound butter and lard mixed, smearing it on thickly.

    3. Sprinkle with salt and pepper, pour ¼ pint vinegar over and put in a moderately hot oven (400°F).

    4. Pound the liver with the blood, place over a low heat, add about ½ pound butter and lard mixed, and stir until the fat is completely melted.

    5. Boil 1 pint creamy milk and add the liver mixture and seasoning.

    6. Pour this over the hare, and continue to cook (basting often to keep the flesh moist) for 1½ - 2 hours, lowering the heat towards the end of the time.

    7. Before serving, taste the sauce, and if necessary add the juice of ½ a lemon to sharpen the flavor, and a pinch of pepper.
    		 
    		 
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