Heart to Hearth Cookery

Basting the Hare

A description of the pudding in the belly of this hare is in the previous post.  After the pudding was put in the belly, it was sow up.  The hare was larded with my larding needle, and then put on the spit on the spit dogs that you see pictured.  I am basting the hare as it is roasting with butter and cream made hott that is in my redware grisset.  (The source for my grisset is listed on my food history source page of this blog)

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