Recipe for Roast Hare

Take a skinned, cleaned hare. Boil it lightly with water and salt in a heavy boiling-pot [heavy boiling pot not mentioned in published Arabic text]; drain off the water and thread it on a skewer and turn it over a moderate charcoal fire; then grease it with fresh butter once and when the meat is done, remove from its joints and cut it up in a serving dish. Pour on it a sauce of vinegar and a little murri naqî', ginger, thyme, cumin, oil and a little pounded garlic; boil all this and pour it on it. Greasing it with fresh butter at the time of roasting is to moderated the dryness of its nature. If coated with oil of sweet almonds it is very good.