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Hare Collops

Take the remains of cold hare, pick the meat from the bones, mince it finely, and season rather highly with cayenne and salt. For every pound of minced meat put one ounce of butter into the frying-pan, dredge a little flour over it and the meat, and keep stirring over the fire till it is a dark brown. Put half a pint of strained gravy, made from the bones and trimmings, into a saucepan, add the collops, and a glass of port. Simmer gently for half an hour. Serve on a hot dish, with toasted sippets for garnish. Probable cost, 4d., exclusive of the cold meat and wine. Sufficient for two or three persons, when made with one pound of minced meat.