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Hare, Pickled

Take a hare, either whole or cut into suitable pieces, and pickle it for from four to six days in sufficient vinegar to cover it, with salt, pepper, sliced onions, two bay-leaves, a small garlic root, and three or four cloves. Make a roux with a piece of butter and two table-spoonfuls of flour, add half the pickling vinegar with the clotted blood, stir in two small tumblerfuls of red wine, two ounces of bacon cut into dice, a breakfast-cupful of stock, and the same seasoning as for the pickle. Let this sauce cook for quite half an hour, then put in the hare, cover the pan, and let it simmer slowly over a moderate fire for about two hours.