Skin, draw, wash and bone a hare, keeping the blood to mix in with the forcemeat. Cut off the meat from the shoulders, and half that of the legs, remove all skin and sinews and put this flesh into a mortar with twelve pounds of veal without skin or gristle, add one pound of fat bacon, both cut up small; pound it, and while doing so, add one ounce of spiced salt and the blood. Lard the body with pieces of fat bacon, cut it in halves, dust it over well with about two ounces of spiced salt, put it in a stewpan with one ounce of butter, and fry it for ten minutes. Put a layer of the forcemeat at the bottom of a pottingpan to about one inch in thickness, then put in half of the body, sprinkle it over with another ounce of spiced salt, then more forcemeat and so on, ending with a layer of forcemeat. Put a slice of bacon on top, a bayleaf on that, cover the pan, put it in a saucepan two inches deep with water, place the saucepan over the fire and cook for three hours or until done, which may be ascertained by piercing the flesh with a very clean trussing-needle. When done, let it get cold, cover with melted fat, and it is ready for use. It should not be used within a day or so of making, and if kept for a time, pork should be used instead of the veal, and in the same proportion.