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Broiled Hare

Rub the legs and shoulders of a hare with butter, lay them in a deep earthenware dish with one large sliced onion, a small quantity of thyme and parsley, a bayleaf, a moderate quantity of pepper and salt, one breakfast cupful of vinegar, and half as much water. Cover the hare with another dish and let it macerate for two days. Drain the pieces of hare, rub again with butter, lay them on a gridiron and broil over a clear fire, turning when done on one side. When cooked lay the pieces on a hot dish covered with a folded napkin and garnished with fried parsley, and serve.