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Hare, Braised

Stuff the hare with a suitable forcemeat (see HARE, FORCEMEAT FOR). Sew it up securely, and lay slices of bacon on it, put it into a braisingpan, or stewpan, with two finely-minced shallots, a scraped carrot, four button-mushrooms, or, in place of these, a tablespoonful of mushroom ketchup, and a pint of good stock. Place three ounces of butter on the hare, put the lid on the pan, and simmer gently for three hours or more. Strain the gravy, thicken it with a dessert-spoonful of flour, mixed smoothly with a little cold water, add a glass of sherry, Madeira, or claret, simmer a few minutes longer, and serve. Send red currant jelly to table with the hare. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons.