(In season September to March) Required: One hare.

One pound of lean beef.

One carrot and turnip.

One onion.

A bunch of parsley, thyme, and marjoram.

One bay-leaf.

Half a lemon.

Eight cloves and peppercorns.

Two ounces of butter or beef dripping.

Two ounces of flour.

Stock or water to cover.

Salt and pepper.

(// liked) A glass of port wine. Wash and prepare the vegetables, and cut each in quarters, except the onion; leave that whole, and stick the cloves into it. Skin and paunch the hare, keeping the blood to add to the stew. Cut the hare into neat joints, and the beef into large cubes. Put the hare and beef in layers, with the vegetables, in a stewing jar or casserole. Tie the peppercorns, herbs, spice, and thinly-pared lemon-rind in a piece of muslin, add them, and pour in the blood, with enough stock or water to cover all well. Cover the jar tightly - it is a good plan to put a piece of brown paper over the jar under the lid - and let the contents stew gently until the hare is tender. About twenty minutes before the hare is done take out the vegetables and herbs. Melt the butter in a saucepan, stir in the flour smoothly; add some of the stock from the hare, stirring , all the time. Put this thickening into the stew, and stir until it re-boils.

Add seasoning to taste, and the wine. Serve it in the casserole, or in a soup tureen. Hand with it some red-currant, or blackcurrant, or rowan jelly.