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HARE, JUGGED (Yorkshire mode)

Take half a pound of good forcemeat, and shape it into balls. Divide the hare into joints, and put them into a deep earthen jar, with a pound of beef steak and half a pound of fat bacon. Put the beef and hare in layers, and place the piece of bacon in the middle of them. Season as in the last recipe. Pour over the hare a pint of stock and a little of its blood. Cover the jar closely, and bake in a good oven for two hours and a half. Let the forcemeat balls be put in with the rest for the last half hour, and, ten minutes before the hare is served, add a glass of port. Be careful to lift the balls out gently, so as not to break them, and send red currant jelly to table on a glass dish. Probable cost, 5s. 6d., supposing the hare to cost 3s. 6d. Sufficient for eight or nine persons.