| How To Cook: |
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1. Cut the hare in pieces not larger than a small egg and coat them with some of the flour.
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2. Melt the fat in a saucepan, put in the onions and the bacon, cut in strips, and toss over the heat until lightly browned.
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3. Then lift these out and brown the hare in the same fat, sprinkling over it the remainder of the flour.
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4. Put all into a crock or fireproof casserole and season with pepper, salt and a little Cayenne pepper.
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5. Add the bouquet garni, wine and enough stock to cover.
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6. Cover closely and cook in a moderate oven (350°F) until tender.
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7. It is a good plan to stand the casserole or crock in a tin and keep a little water round it.
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8. Just before serving, remove the bouquet garni and add a few forcemeat balls.
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9. Serve red-currant or cranberry jelly separately.
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