Hare 110, marinade 75, 20 bacon, sour cream 40, 75 broth, flour 5, lard for frying 4, fresh apples 50 or dried 10, 150 garnish, pepper.
Hind legs and back of hare, seasoned marinated, lard lard, sprinkle with salt and pepper, brush with cream and fry in Ovens until half. Then cut them into portions, add finely chopped fresh or dried apples, put in a saucepan or korobin and pour the broth, boiled meat from roasted bones, add sour cream, meat juice obtained by roasting and stew. With drained cooked meat broth with sour cream in another bowl, add the fried as for sauces, wheat flour, boil, drain and pour the sauce the meat. The meat in the sauce to boil and store up to feed on the steam table closed or poorly heated areas of the plate.
Post a rabbit with roast potatoes, braised beets, boiled beans or semolina dumplings.