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Baked Hare

Select two nice hares, cut them into halves, separating the fore from the hind quarters. Bone the saddles down to the legs, but do not bone the legs; put them in a deep earthenware dish, pour in one wineglassful of white wine and add one fair-sized sliced lemon, one sliced and peeled onion and one sprig of thyme, seasoning with pepper, salt and two or three cloves. Roll the saddles well in the seasoning several times and place one side to steep for twelve or fourteen hours. Take out the pieces, stuff the bone saddles with a rich stuffing, give them a round shape and tie them so as to hold them firmly. Place a piece of fat pork over each saddle, put them in a roastingpan with one carrot and one onion cut into slices and placed at the bottom of the pan, and pour over one pint of broth. Put the pan in a hot oven and bake for forty-five to fifty minutes, taking care to baste frequently with the gravy that comes from them. Take them from the oven, untie, dress on a hot dish, strain the gravy over the saddles, decorate the dish with heart-shaped croutons, and serve. The fore quarters can be used for civets or other dishes.