Put a quarter of a pound of butter, with a pound of bacon cut into dice, and the hare, cut into pieces, in a stewpan: set upon a moderate fire until the pieces of hare are becoming firm, when add six ounces of flour, mix well, and moisten with sufficient water to cover it: add two glasses of any kind of wine, and one of vinegar, season high with pepper and salt, let simmer until tender, keeping well skimmed; when done, and the sauce becoming rather thick, dress upon your dish, and serve.

573. Jugged Hare (Another Way)

Put about half a pound of butter, with ten ounces of flour, into a stewpan, put it on the fire, and keep stirring it round until it has a yellow tinge; then add a pound of bacon cut in square pieces, stir it a little longer on the fire; the hare having been previously cut up, put it into the stewpan and stir it about until it becomes firm, when add four glasses of port wine and sufficient water to cover it; season, and add two bay-leaves and four cloves, and when half done, about fifty button onions, or ten large ones in slices, a tablespoon-ful of brown sugar, let it simmer until it is well done and the sauce rather thick; dress up, sauce over, and serve. If an old one, it will take about four hours.