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Stewed Hare

Skin and wash a hare, draw off all the blood and cut into halves through the middle. Lard the hare as thickly as possible and put it into a saucepan covered at the bottom with slices of bacon. Place a large bunch of parsley in a muslin bag with a few bay leaves, a little thyme, a clove, sweet basil, spices and add with four onions, two or three carrots, two calf's feet and a few pieces of bacon cut from the breast; dust over a little salt and pepper and add one pint of white wine and two tablespoonfuls of broth. Place a round of well-buttered paper over the hare to keep it from burning or becoming dry, place the lid on the saucepan, seal hermetically by luting the rim and edge with flour and water paste, and cook for three hours at the side of the fire and very gently. Take off the lid, remove the hare, drain and put it on a dish. Skim the liquor and pass it through a sieve. Place a little butter and flour in a saucepan and when it is of a light color add the liquor from the hare, boil it up, serve with the hare, but not poured over it.