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Hare Pie

Skin the hare, cut it into convenient-sized joints, season these with pepper and two pounded cloves, and fry them in hot butter for ten or fifteen minutes, then put them aside to cool. Pound the liver in a mortar with four ounces of bacon, a shallot, finely-minced, a teaspoonful of parsley, a tea-spoonful of thyme, and half a tea-spoonful of pepper. Whilst pounding add the blood till the forcemeat is of the proper consistency, or, if blood is not liked, a glass of port or the yolk of an egg may be substituted. The head and inferior parts may be stewed for gravy, with the same seasoning which would be used for jugged hare. Line the edge of a pie-dish with good crust, arrange the hare and the forcemeat inside it in alternate layers, cover the whole with thin slices of bacon, and pour over it half a pint of the gravy, to which has been added a tea-spoonful of red currant jelly, and, if liked, a glass of port. Cover with crust, bake in a good oven, and serve hot. Time, an hour and a half to bake. Probable cost of hare, 3s. 6d. to 6s. Sufficient for eight or ten persons.