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Hare Cakes

Take the remains of cold roast hare, and mince the meat with a quarter of its weight in finely-shredded suet. Pound the mince in a mortar, and season rather highly with salt and cayenne. Bind it together with beaten egg and a little milk. The yolk of one egg and a table-spoonful of milk will be sufficient for a pound of hare. Make the mince up into small cakes, dip these in flour, and fry them in hot dripping or lard. Serve them on a hot dish, pour round them some gravy made with the bones and trimmings of the hare, and garnish the dish with toasted sippets. Time, five or six minutes to fry the cakes. Probable cost, 4d., exclusive of the cold meat. Sufficient for three persons.