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Hare, Baked

Instead of hashing hare, it may be warmed up as follows. Take the remains of cold hare and pick the meat from the bones. Divide it into small neat pieces. Cut half a pound of fat bacon into dice. Fry these in butter till slightly browned, and put them at the bottom of a deep pie-dish. Strew a handful of finely-grated bread-crumbs over them, and on this place the pieces of hare, seasoned with pepper and salt. Cut some button-mushrooms into halves, stew them partially, and lay them on the hare, and over them another layer of bread-crumbs. Distribute little pieces of butter over the surface, and enough broth to prevent the whole getting dry and hard. This should be added in small quantities, as required. Put the dish into a tin filled with water, and heat in the oven. If mushrooms are not to be had, supply their place with mashed potatoes, and add a little ketchup to the broth which is used to moisten the hare. Time, three-quarters of an hour to bake. Probable cost, 1s., exclusive of the cold hare. Sufficient for four or five persons.