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HARE, ROAST (another way)

Truss and stuff the hare as in the last recipe. Put it down before a clear fire for a few minutes, to set the flesh, then cover it all over with slices of fat pork or bacon. Roast it the usual time, and send good brown gravy and red currant jelly to table with it. Time, one and a quarter to two hours. Probable cost, 3s. 6d. to 6s. Sufficient for six or eight persons.