Separate the dressed hare into pieces at the joints; season with paprika and salt and sauté in one fourth a cup of butter and two or three slices of bacon, cut in small square pieces, to a golden brown; put the meat into the casserole with a cup of port wine, or claret, and put on the cover. Let stand in the oven about half an hour, then add a pint of stock, hot water, or thickened sauce, a tablespoonful of lemon juice, half a sweet red-pepper pod, and a kitchen bouquet; spread a paper or cloth covered with paste over the joining of lid and cover and cook in a very moderate oven about three hours. Remove the bouquet before serving. Two dozen blanched button onions or sautéd mushrooms may be added with the stock.