Roast Hare in Kraft Jelly.

A nice, fleshy hare (back and hind legs) is skinned, rubbed with salt and larded quite densely and delicately. Then put it in a pan, baste it with hot butter and fry it diligently until it is quite juicy. The meat is then carefully removed from the bone, cut into nice pieces, the bone is removed from the hind legs, the legs are left whole, they are placed with the back meat in a nice order in the meat jars, a strong, clear sauce is poured over it and it is sterilized for 50 minutes at 100 °C .

all : home canning, from Mrs. Emilie Lösel,

Our tip: Use bacon with a fine smoky note!

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