Categories: Meats, Main dish 
      Yield: 4 servings 
  
      1    Hare 
      1    Carrot 
      1    Onion 
      4    Cloves 
  1 1/2 lb Bones 
      4 pt Water, Cold 
      1    Wine glass Port Wine 
           Salt 
           Pepper 
           Mace, small amount 
           Mixed Herbs 
           Fat for frying 
  
  1. Remove the inside from the hare, being careful to save the thick blood. 
  2. Skin the hare, wipe it, and cut into joints.  Wash the head, heart, and 
  liver in some cold salted water, put in the a saucepan with the blood and 
  the bones, which have also been washed. 
  3. Add four pints of cold water and a teaspoon of salt, and bring the stock 
  to a boil. Remove the scum, add the herbs tied in a piece of muslin, add 
  also the pepper and mace. 
  4. Scrape and wash the carrot, peel the onion, and stick the cloves into 
  it, and add these to the stock, simmer all the ingredient for three or four 
  hours; keep well skimmed to remove the grease. 
  5. Flour the joints of hare, melt some butter or shortening in a pan, and 
  fry the joints lightly so as to brown them slightly. Then place in a large 
  brown jar or casserole. Mix some flour to a smooth paste with water. When 
  the stock is ready three to four hours, strain it into another saucepan and 
  add the thickening flour mixed with water, stir well and boil for a few 
  minutes. If necessary add a few drops of browning. 
  6. Strain the gravy over the fried hare, the hair should be just covered. 
  Place in a moderately hot oven, and cook for about two hours.  Just before 
  serving, add to it the port wine. 
  7. To serve.  Heap the hare into a large dish, pour some of the gravy 
  round, the remainder is served separately. Serve with red current jelly. 
  NOTE the gravy should be quite thick.