|Hare||1 , jointed and trimmed|
|Bacon fat||2 Ounce (50 Grams)|
|Celery stalk||1 , chopped|
|Onions||2 Large, each stuck with a clove|
|Grated lemon rind||1⁄2 Tablespoon (Or Finely Pared)|
|Cayenne pepper||1 Pinch|
|Water||2 Pint (1 Liter)|
|Butter||2 Ounce, mixed to a past with 2 ounce flour (50 Grams)|
|Port/Madeira||1⁄4 Pint (125 Milliliter)|
|Red currant jelly||2 Tablespoon|
|Fried bread croutons||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
1) Heat bacon fat in a pan and fry hare in it till light brown. Remove the contents to a casserole.
2) Stir in celery, onions, peppercorns, lemon rind, cayenne, thyme sprig, bay leaf, parsley sprigs, mace, seasoning and water.
3) Place the lid tightly and cook covered in warm oven at 170°C, 325°F, Gas Mark 3 for 2 hours.
4) Keep the pieces in a rigid container.
5) Strain the flavorings and transfer the liquid into a saucepan.
6) Mix butter and flour paste gradually into the liquid.
7) Boil the content and cook in simmering heat stirring constantly till liquid thickens.
8) Blend in port or Madeira and jelly and cook for 2 minutes.
9) Soak the hare pieces on the sauce.
10) Garnished with croutes and chopped parsley.
Freeze the hare pieces and bread croutes separately. Reheat in casserole in a warm oven at 170°C, 325°F, Gas Mark 3, for 40 minutes. Heat the bread croutes separately.