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# Belgian Hare

# Ingredients

• 2 rabbits
• 1 quart sour cream
• Thin slices of fat bacon

# Directions

Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.

Start the rabbits cooking, turning the bacon over so it will brown; when brown turn down the gas to cook slowly. Pour 1/2 the cream over in the beginning and baste often. When half done pour in the remainder of the cream and cook 1 1/2 hours.

If there is no sour cream, add 1 tablespoon of vinegar to sweet cream. The cream makes a delicious sauce.

# Credits and Notes

• Some or all of the text on this page was taken from The Suffrage Cook Book (1915) - this work is out of copyright. It is not always clear on who wrote what recipe.

This page was last edited on 2026-09-09 02:57:00.

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