No. 990 — Roast Hare with Liver Gravy
English historical translation of Molokhovets recipe No. 990 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and roast the hare as described in the cookbook's general note.
Serve with beetroot sauce, Nos. 579 or 686, or simply with its pan gravy and blackcurrant jelly.
For a larger quantity of gravy, boil the hare's liver, grate it and mix with ½ spoonful of butter and ½ spoonful of flour.
Bring to the boil, add a small glass of white wine and two spoonfuls of broth, salt and simmer. Add all the pan juices from the hare and strain.
Pour the sauce over the carved hare on the serving platter and offer blackcurrant jelly separately.
To provide
One hare, about 12 Russian pounds, and ¾ Russian pound of butter ⅛–¼ Russian pound of pork fat The hare's liver ½ glass of sour cream Vinegar and ½ stale bread roll | ½ spoonful of butter and ½ spoonful of flour A small glass of white wine Blackcurrant jelly Or beetroot sauce |