1 hare

1 pound round steak

1/2 pound fat bacon

3 cups (1 1/2 pts.) stock or water 1 onion

4 cloves

1 small bunch parsley

1 sprig thyme

1 teaspoon grated lemon rind

1 bay leaf

1 carrot, sliced

Forcemeat balls

1 teaspoon salt

1/2 teaspoon pepper

Cut hare into joints and put them into deep earthenware dish, with alternate layers of steak and bacon cut into pieces. Pour in stock, add onion stuck with cloves, parsley, thyme, lemon rind, bay leaf, and carrot. Put cover on dish, then cook slowly two and one half hours. Add forcemeat balls during last half hour, and ten minutes before serving add seasonings. Serve in same dish.

Forcemeat Balls. Parboil liver of hare, and chop it small with one fourth pound suet and three slices lean bacon, add one and one half cups bread crumbs, one half tablespoon chopped parsley, one half teaspoon salt, one fourth teaspoon pepper, pinch of thyme and nutmeg, and one well-beaten egg. Shape into balls and use.