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Roasted Hare with Cream Sauce

Prepare a hare and if it is an old one lard it with fine strips of bacon. Boil the liver, chop it and mix half of it with enough chopped beef-suet, herbs, salt, pepper and grated nutmeg to taste, and bind the whole together with beaten egg. Stuff the hare with the mixture, sew it up and fix it in front of a clear fire, putting it some distance off at first and afterwards bringing it closer. Baste with three pints of milk until half cooked and then finish with butter. Prepare the following sauce for it: Pour the milk with which the hare was first basted into a saucepan, put in a bunch of sweet herbs, let it stew within twenty minutes of the hare being cooked, and then strain it.