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Hare, Stewed

Cut up a hare into neat joints. Put these into a stewpan with a pint and a half of good gravy, four ounces of raw ham cut into dice, four shallots, a sprig of parsley and thyme, the liver, finely minced, a blade of mace, half a dozen peppercorns, and two ounces of butter rolled in flour. Stew gently for an hour and a half. Strain the gravy. Put it, with the hare, back into the saucepan, add a glass of port or claret and a table-spoonful of mushroom ketchup, smoothly mixed with a dessert-spoonful of ground rice; add a little salt, if required; simmer a quarter of an hour longer, and serve as hot as possible; fried forcemeat balls may be placed round the dish or not. Probable cost, from 3s. 6d. to 6s. Sufficient for six or eight persons.