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Hare Ragout

Divide the hare into neat joints. Put the best parts--namely, the back, shoulders, and legs--into a deep dish; pour over as much vinegar as will barely cover them, and put with them one bay-leaf, a large onion, with six cloves stuck in it, half a dozen peppercorns, and half a dozen shallots. Let them remain in the marinade for twenty-four hours. Put two ounces of butter, three sliced onions, and three tea-spoonfuls of flour into a stewpan. Set the pan upon a moderate fire, and stir well with a wooden spoon till the onions are brightly browned; add gradually a quart of water, make the mixture quite smooth, then put with it a bunch of herbs, four allspice, a sliced carrot, the inferior pieces of hare, such as the head, neck, liver, heart, and ribs, and a quarter of a pound of bacon, cut into slices. Simmer gently for an hour. Strain the gravy, and leave it until the following day, when the fat can be removed entire. Drain the hare from the vinegar and stew it in the gravy until tender. Add salt and pepper, if required. Serve with forcemeat balls round the dish. A glass of port is always an improvement to hare, but this may be added or not. Time, three-quarters of an hour to stew the hare. Probable cost, 3s. 6d. to 6s. Sufficient for six or eight persons.