Hare 110, marinade 75, 20 bacon, sour cream 40, 75 broth, flour 5, lard for frying 4, garnish 150, pepper.
Rear legs and back of a hare, soaked in marinade, larded bacon, sprinkle with salt and pepper, brush with sour cream and fry it in the oven until soft. Then chop them into pieces, put in saucepan and cover with broth cooked from roasted meat bones, add sour cream, meat juice obtained by frying, and stewing.
With drained cooked meat broth with sour cream in another bowl, add the toasted in him, as for sauces, flour, boil, drain and pour this sauce the meat.
Meat in sauce to boil and store before filing closed on steam table or in poorly heated stove area.
Submit a rabbit with roast potatoes, braised beets, boiled beans and dumplings from semolina.