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Hare Pepper

Cut the hare into small convenient-sized joints. Fry these in hot butter until nicely browned, and with them one onion, sliced, and three ounces of bacon, cut into dice. Take out the hare, etc., while you brown two table-spoonfuls of flour in the butter. Add gradually a pint and a half of water or stock, and, when it is smoothly mixed, put in the pieces of hare, six or eight peppercorns, the rind of half a lemon, four or five cloves, and the gravy from the dish in which the hare lay. Simmer gently for an hour or more. Put the pieces of hare into a dish, strain the gravy over them, and garnish with sliced lemon. When the hindmost part of the hare has been already served, the inferior joints are excellent cooked thus. The head should be split in two and the liver cut into two or three pieces. Probable cost, 2s. Sufficient for three or four persons.