From: The Thorough Good Cook

Entrees: 20. Potted Hare

Cut up the hare into joints or pieces, and set them aside on a plate; next, cut up two pounds of streaky bacon into square pieces about the size of walnuts, and fry these in a stew-pan; add the pieces of hare, and fry them with the bacon; and also a handful of mushrooms, two bay-leaves, some thyme, basil, and winter savoury, two cloves of garlic, twenty cloves, three blades of mace, a teaspoonful of black peppercorns, a tablespoonful of salt, a pint of sherry (strict abstainers may leave out the wine), and a pinch of Nepaul; put on the lid, and set all to simmer very gently in the oven for an hour and a half. The hare must then be strained from its liquor; all the meat removed from the bones, chopped, and pounded; all the grease and bacon added and the whole pounded into a smooth pulp, then rubbed through a wire-sieve on to a dish, and afterwards put into a large kitchen pan to be mixed up with the liquor from the hare. If the liquor or stock from the hare measures more than a pint, it should be boiled down to that quantity, and about four ounces of good glaze added. Fill some ordinary preserving pie pans with the preparation, cover them over with common flour and water paste; set the pans in deep sauté-pans, or baking-sheets, with a little water at the bottom, and put them to bake in an oven of moderate heat for about an hour. They must now be taken out, the meat pressed down level with a spoon, and some clarified butter or lard poured over the top in sufficient quantity to cover the meat. As soon as they become cold, let the pans be covered with strong white paper, moistened on one side with white of egg; and when perfectly dry, oil the surface of the paper over with a brush and put the potted hare in a very cool place, to be kept for use as occasion requires.

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