Required : One cooked hare.

One and a quarter gills of brown sauce.

Three eggs.

One ounce of butter.

Two ounces of flour.

Salt, pepper, and nutmeg.

One gill of stock.

Melt the butter in a stewpan, stir in the flour smoothly, then add the stock, and stir it over the fire until it will leave the sides of the pan quite clean, then turn it out on a plate and let it cool. Cut a quarter of a pound of the best pieces of the hare and put them on one side.

Take the meat from the bones - one pound will be required - cut it up small, and then pound it in a mortar, adding, while doing so, the cooled panada and two of the eggs. Next rub it all through a sieve, season it carefully, and stir into it about half of the brown sauce. Grease a plain mould, and then line it with this mixture.

Cut the pieces of hare that were put aside into neat, small dice. Heat the rest of the brown sauce in a saucepan, and put in the dice of hare, with a good seasoning of salt, pepper, and nutmeg, and the beaten yolk of an egg. Stir this mixture over the fire for a few minutes, and then pour it into the centre of the lined mould. Cover the top with some more of the mixture, and twist a piece of buttered paper round the top of the mould. Put it into a saucepan with sufficient boiling water to come half-way up, and let it steam gently from one to one and a half hours. Meanwhile make some sauce to serve with it.

Required for sauce: One and a half ounces of butter.

One ounce of flour.

A bay-leaf.

A small onion.

A piece of carrot.

Salt and pepper.

A little lemon-juice.

A teaspoonful of red currant or rowan jelly.

A glass of port wine.

A pint of stock or water.

Melt the. butter in a stew-pan, put in the bones and trimmings of the hare, the bay-leaf, onion, carrot, and salt and pepper. Let these cook in the butter for five minutes, then pour in a pint of stock and water, and let it cook steadily for one hour. Then strain out the bones, etc., thicken the sauce carefully with the flour, and add the wine, red currant jelly, and lemon-juice.

Turn the mould of hare out on to a hot dish, and strain over it the sauce. Cost, 5s.