Hare a la Chatelaine—Stuffed

Skin and draw a good hare, not having it too young, lard it with shreds of larding pork (No. 3, Fig. 52), make a hash with its minion fillets, the heart, liver and a few good cooked chicken livers, put this into a vessel and mix in an equal quantity of chopped fat pork, bread-crumb raspings, chopped onions, one egg, salt and thyme. With this dressing fill the hare's stomach, sew up the opening, truss the shoulders, head and legs, then put it into a long braziere, having the bottom covered with fragments of fat pork, minced onions and roots, aromatic herbs and mushroom peelings, add two or three gills of white wine and cover with buttered paper; cover the pan and allow the hare to cook very slowly for two or three hours with fire over, and under or in the oven, adding a little broth or gravy from time to time. When the hare is three-quarters done, lift it out, strain the stock, skim it free of fat and thicken with a little brown sauce (No. 414), then boil again for five minutes. Pour this into the braziere, replace the hare and add two or three dozen fresh peeled mushrooms, then finish cooking all together. Dish up the hare, untruss and surround it with the garnishing and a part of the sauce, serving the remainder separately.