1967—Hare

The piece supplied by the hare for roasting is the “Râble” (the back), which constitutes that part of the animal reaching from the root of the neck to the tail, the latter being included.

The “Râble” should be cleared of all tendons, and delicately larded with bacon.

Roast before a fierce fire for twenty minutes, and have it only just done. The usual adjunct to this piece is Poivrade Sauce. In Northern countries, the adjunct is most commonly some slightly-sugared, stewed apples, or red currant jelly.

In Germany, the pan in which the Râble is roasted is swilled with sour cream, and this cream constitutes the accompaniment. Sometimes a few drops of lemon juice or a tablespoon of melted meat glaze is added.