mace, 2 or 3 allspice, pepper and salt to taste, 1 onion, a bunch of
savoury herbs, 3 tablespoonfuls of port wine, thickening of butter and
flour, 2 tablespoonfuls of mushroom ketchup.
_Mode_.--Cut the cold hare into neat slices, and put the head, bones,
and trimmings into a stewpan, with 3/4 pint of water; add the mace,
allspice, seasoning, onion, and herbs, and stew for nearly an hour, and
strain the gravy; thicken it with butter and flour, add the wine and
ketchup, and lay in the pieces of hare, with any stuffing that may be
left. Let the whole gradually heat by the side of the fire, and, when it
has simmered for about 5 minutes, serve, and garnish the dish with
sippets of toasted bread. Send red-currant jelly to table with it.
_Time_.--Rather more than 1 hour.
_Average cost_, exclusive of the cold hare, 6d.
_Seasonable_ from September to the end of February.
JUGGED HARE.
(_Very Good_.)