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Hare Pie

Skin a hare and cut into joints, putting the blood into a basin, or, if more convenient, cut into half-joints. Chop fine one pound of veal and mix it with an equal quantity of sausage meat; chop two shallots, mix them with some finely-minced parsley or thyme, and dust over with salt and pepper; chop also some veal bones into very small pieces. Put a layer of the hare meat at the bottom of the pie-dish, then a layer of the sausage and veal mince, sprinkle over with the parsley and shallot, and cover the whole with some bacon. When the dish is nearly full add the blood and a half-pint of Madeira, put three bay leaves on the top, cover over with the lid, seal it hermetically with paste made of flour and water and bake in a slow oven for ten hours. It is usually put in a baker's oven and left there for the night. The veal bones should be added to the meat and put about it indiscriminately.