Larded Steaks Of Hare Or Rabbit
|Hare backs||2 (Use Whole Ones)|
|Tomato puree||1 Tablespoon|
|Ground black pepper||1 Pinch|
|Rice||2 1⁄2 Cup (40 tbs)|
Prepare marinade as for Hunter's Hare, cut all meat off backbone, lay in cold marinade and keep in a cold place for 2 days.
Taking meat out of marinade, slice and lard slices with strips of bacon; sprinkle with salt and pepper, and fry in hot fat.
Take meat out of pan and put tomato puree into the remaining fat; brown slightly, add flour, stir, thin with a little water, boil, then strain gravy and pour round the steaks when dishing.