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HARE PASTY (a German recipe)

Skin the hare, and cut it into joints or half-joints; lard these with thin strips of bacon, and lay them in a deep dish, with an onion, finely minced, twenty juniper berries, a bayleaf, a dozen peppercorns, and a quarter of a pint of vinegar. Let them remain in this marinade twelve hours, turning and basting them frequently. Drain the pieces of hare, and put them into a stewpan with three ounces of butter. Cover the pan closely, and let them steam until tender. Take them out, and put into the stewpan half the marinade and half a pint of good, nicely-seasoned gravy. Boil the liver, mince it finely, and make a forcemeat by mixing with it a quarter of a pound of bacon, half a pound of pork, four ounces of finely-grated bread-crumbs, a quarter of a nutmeg, grated, some salt and pepper, a tea-spoonful of minced parsley, half as much powdered thyme, and two well-beaten eggs. Stir this over a gentle fire until it is sufficiently cooked. Spread half the forcemeat on the bottom of a baking-dish, put the pieces of hare upon it, with the rest of the forcemeat between them. Pour in a quarter of a pint of the gravy, and lay two or three thin slices of bacon over the whole. Cover the dish with a good crust, and bake in a moderate oven for an hour and a half. Boil the gravy down a little, and pour it through a hole in the lid. This pasty may be eaten either hot or cold. Probable cost of hare, 3s. 6d. to 6s. Sufficient for eight or nine persons.