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Hare With Cream In The German Style

saddle of hare, larded
1/2 pint double cream
1/4 pint sour cream
2 oz. chopped mild onion
2 oz. chopped carrot
2 teaspoons wine vinegar
red currant jelly
1-2 glasses red wine or port

To lard, buy a fat end of bacon, or a piece of hard back pork fat,
and chill it well. Cut into strips about 2 inches long and 1-inch
wide. Thread the first strip into the open end of a larding needle,
and take a stitch into the meat, parallel to the backbone, as if
you were sewing. The ends of fat will protrude. Continue until
all surface is larded.

Choose an ovenproof cooking pot that just accommodates the bare.
First put in the vegetables, then lay the saddle on top. Pour over
cream and vinegar, which should ideally come well up the saddle of
hare. Roast in a moderate oven, Mark 4, 350 F, for about 3/4 hour
or until the hare is cooked. Baste frequently with the juice. Remove
hare to serving dish and keep warm. Strain cooking liquid into a
heavy pan. Boil gently, adding jelly and wine to taste. This dish
is often served with chestnut puree, but I prefer whole boiled
chestnuts mixed with Brussels sprouts.


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