1812—Râble de Lièvre

The French term “râble” means the whole of the back of the hare, from the root of the neck to the tail, with the ribs cut very short.

Often, however, that piece which corresponds with the saddle in butchers’ meat alone is taken, i.e., the piece reaching from the croup to the floating ribs. Whatever be the particular cut, the piece should be well cleared of all tendons, and finely larded before being set to No. 168, Cooked Marinade for Venison; and this last operation may even be dispensed with when the “râble” is derived from a young hare.

Marinading would only become necessary if the piece had to be kept some considerable time.