Pot Roast Of Hare
If the hare is a very old one, marinate it for 2 or 3 days and then cook in the following manner: Put a layer of sliced fat green bacon in a large fireproof pot (or use fat mildly-cured rashers) and put the hare, cut up into 6 or 8 pieces, on top of this.
Add 2 or 3 pickling onions, 2 cloves of garlic, 1 bunch of mixed herbs, 1 calf's foot, previously scalded for 15 minutes, and 2 or 3 pieces of green bacon rind or raw pork crackling.
Cover with the marinade then cover and simmer gently in the oven for 4 or 5 hours or until the hare is tender.
Serve the pieces of hare in a deep dish, and pour the sauce, from which the surplus fat has been skimmed, over it through a strainer.
With it you may serve a garnishing of noodles or macaroni, sprinkled with some of the gravy; this is delicious.
A hare treated in this manner may equally well be served cold in aspic.
If you want to do this, clarify the gravy and while still hot mix into it 5 or 6 tablespoonfuls of red-currant jelly.
Arrange the pieces of hare in a dish; pour this sauce slowly over it to cover the meat, and the next day you will have a very attractive and delicious cold dish to serve with salad.