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HARE PATE (en Terrine)

Bone a hare; take one pound of fillet of veal, one pound of fresh lean pork, a little beef fat, parsley, chives, thyme, a bay-leaf, pepper, cloves, and (if liked) garlic. Chop them all up very small. Line a small wide-mouthed dish, the lid of which shuts closely, with slices of bacon; put in the hare, etc., mixed with half a pound of bacon cut into pieces; pour a glass of brandy over it; cover it with slices of bacon, and close up the lid carefully with paste. Let it bake four hours.