Remove the entire skin from a good-sized, tender hare, neatly draw it, preserving the blood, if there is any, and also the liver, the gall being carefully removed. Place the blood and liver on the same dish, and proceed to cut the hare into twelve pieces. Put them into a stone jar, seasoning with one and a half good pinches of salt, a good pinch of pepper, a third of a pinch of nutmeg, one sliced onion, one sprig of thyme, two bay-leaves, and half a glassful of white wine. Mix all well together, and steep well for six hours. Lift out the pieces of hare, and put them in a saucepan with one ounce of butter, adding twelve glazed, small onions, and one ounce of salt pork, cut into small pieces ; let cook on a brisk fire for ten minutes, then add three tablespoon-fuls of flour, stir well, and moisten with a glassful of red wine, also half a pint of white broth (No. 99). Stir until it boils, then season again with half a pinch of salt and half a pinch of pepper ; cook for one hour longer, and fifteen minutes before it is done put in the blood, heart, and liver, finely chopped and all well mixed together. Serve on a dish with six croutons (No. 133).