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HARE (en Daube)

Cut off the head of a hare, and truss it securely. Line a braising-pan with slices of bacon, place the hare on it, and with it a calf's foot, broken into small pieces, a large onion with four cloves stuck in it, a large bunch of parsley, a sprig of thyme, two sliced carrots, and a quarter of a pint of good stock. Dredge a little pepper over the meat, cover it with slices of bacon, lay three or four folds of buttered paper over the bacon, and simmer slowly for four hours. Strain the gravy, boil it till it will jelly, pour it over the meat, and serve cold. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons.