Skin a hare, wash it thoroughly and dry it, then cut it up into small pieces of convenient size. Put two ounces of dripping into a stewpan and when it is melted add the hare, two ounces of fat bacon (cut into small dice-shaped pieces), and one medium-sized onion (sliced), fry the meat (turning it frequently until it is evenly browned); then drain it on paper, and put it into a jar or gourmet boila. Stir the flour and cornflour into the pan in which the hare was fried, mixing the flour smoothly with the fat, and adding a little more if necessary; cook the flour for a few minutes, then add by degrees one pint of stock (made from the neck and trimmings of the hare); let it boil up and thicken and season with salt, spice, and pepper, add the celery seed, thyme, and parsley, the lemon juice and sufficient browning to make the sauce a rich brown; let it simmer for fifteen minutes and strain it over the meat. Put the cover on the jar and make it air-tight by sealing the edges with a soft dough made with flour and water. Place the jar in a moderately hot oven in a pan containing boiling water, and let the contents cook for three hours. Arrange the meat neatly on a hot dish and strain the sauce over it, and garnish with small fried balls of herb forcemeat, and serve with red-currant jelly. A glass of port, sherry, or claret, added to the sauce just before straining, will greatly improve the flavor.