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Hare, Hashed

Take the remains of cold roast hare, and cut it into neat pieces. Put a pint of gravy into a saucepan with the trimmings of the hare, a table-spoonful of red-currant jelly, and salt and pepper, if necessary. Simmer gently for twenty minutes. If there is not so much as a pint of gravy remaining, it must be made up with water and stewed longer. Strain the gravy, and put it into a saucepan, and with it the pieces of hare dredged with flour, also a glass of port. Simmer for a quarter of an hour, then cut the forcemeat into slices, and put them into the gravy for three or four minutes, to get hot, then serve in a hot dish. Probable cost, exclusive of the cold meat and wine, 2d. Sufficient for three or four persons.