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 own juice and in a cup of broth strained to remove the fat; nothing else. Salt when it is almost cooked, but see that it is neither too well done nor rare, just medium. Serve with its juice apart in a sauce.

The part of the hare fitted for roast is the hind quarters, but the limbs of this game are covered with little skins that must be carefully removed, before cooking, without cutting the muscles.

Before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows: put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked, three of four scallions chopped fine, one or two bay-leaves, a bunch of parsley, a little salt and a pinch of pepper; make it boil for five or six minutes, cool and pour when cold over the hare. When you remove the latter from the liquid wipe it and lard it all with little pieces of good bacon.

Cook on a low fire, salt it sufficiently and grease with cream and nothing else. Never use the liver of the hare which, it is said, is very indigestible.