Braised Hare Recipe

Instructions

1. Stuff the hare with a suitable force-meat.
2. Sew it up securely, and lay slices of bacon on it, put it into a braising-pan, with 2 finely minced shallots, a scraped carrot, 4 button mushrooms, or, in place of these, 1 tablespoon of mushroom catsup, and 1 pint of good stock.
3. Place 3 ounces of butter on the hare, put the lid on the pan, and simmer gently for three hours or more.
4. Strain the gravy, thicken it with a dessertspoonful of flour, mixed smoothly with a little cold water; add1 glassful of sherry, madeira, or claret; simmer a few minutes longer, and serve.
5. Send red currant jelly to table with the hare.
6. Sufficient for six or eight persons.