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One Turnip (Bunch of Sweet Herbs)

A bunch of Sweet Herbs.

Quarter pound of Butter.

Three ounces of Flour.

One pint of Stock.

One glass of Port Wine or Claret.

One tablespoonful of Red Currant Jelly.

Cut up the onion, carrot, and turnip and fry them in the butter in a stewpan with the herbs.

Joint the hare into neat pieces and add it to the vegetables, and let it simmer gently for half an hour; then mix the flour into a thin paste with a little of the stock, stir it to the hare, add the rest of the stock, and cook slowly for one hour. Just before dishing up add the port wine and red currant jelly. Dish the hare up neatly, strain the sauce over it: add forcemeat balls if liked.