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Hare, Boned

Bone the hare (see BONE, TO), then stuff the inside with a forcemeat made of bread-crumbs, minced ham, chopped parsley, and plenty of pepper and salt. Make the hare into as good a shape as possible; bake in a moderate oven for two hours, basting frequently; dish up, and cover with thick brown gravy that has had half a pot of red currant jelly and a glassful of port wine mixed in with it. Garnish with tiny forcemeat balls and cut lemon.