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HARE, HASHED (another way)

When no gravy remains from the previous day's dinner, cut the hare into neat pieces, and put the bones and trimmings aside for use. Fry three small onions and an ounce of bacon, cut into dice, in a little butter, take them out when done, and mix a table-spoonful of flour very smoothly with the fat. Add gradually a pint of water, a blade of mace, a bunch of savoury herbs, a bay-leaf, a sprig of parsley, five or six chives, the bones and trimmings, and a little salt and pepper. Simmer gently for an hour after the gravy has boiled. Strain the gravy, put in the pieces of hare and a table-spoonful of red-currant jelly. Boil for five minutes, and serve on a hot dish, with toasted sippets round. Probable cost, exclusive of the cold hare, 6d Sufficient for three or four persons.