Hare roast

Clean, gut, wash a good hare, cut off the head, chest and front legs. Wash everything cleanly, grate with salt, sprinkle with crushed white ginger, pepper with speck, fold on a deep baking sheet, pour 3 liters of water, oil around, put in a hot oven and fry, often pouring the resulting juice and adding a little from one spoon of oil. When brown, pour a little good sour cream, having consumed no more than half a cup for watering. When the hare is completely ready, remove it from the oven, fold it on a dish, and pour half a cup of sour cream onto the baking sheet, put it on the stove and interfere until the juice is brown and thickened. Water the hare and serve, sprinkling a little chopped dill on top.