| How To Cook: |
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1. Wash and dry the hare, and lard it well with the strips of fat pork or bacon.
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2. Put the meat with the garlic and season well.
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3. Melt the fat in a pan and fry the meat all over, then remove it from the pan and fry the mixed vegetables.
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4. Arrange the vegetables in a casserole, put the meat on top, pour in about ½ pint stock, and cook gently for 30 minutes.
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5. Pour in the wine, grated nutmeg and powdered cinnamon, and cook for a further 30 minutes.
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6. Drain off half the liquor, and add the redcurrant jelly and the horseradish.
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7. Pour this sauce over the hare, garnish with sliced oranges, and serve with plain boiled potatoes and a green salad.
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