A large one is generally chosen for this purpose, although you run the
risk of its not being tender; but since flavour is the essential here,
we must guard against the toughness by hanging it with the skin on, and
not opened for a fortnight if it came to hand quite fresh killed. A
stuffing should be made of
Best salt butter ½ lb.
Grated bread. 1 lb.
Thyme, in powder ½ oz.
Marjorum, in powder ½ oz.
Lemon thyme, in powder ¾ oz.
and the hare stuffed and basted as if for the parlour or dining-room.
Here, before the meat is cold, it should be separated from the bones
and well picked over, then, with clarified butter at hand, it must be
pounded well till of a nice stiff paste, and then seasoned with
Mace, in powder ½ oz.
Cloves, in powder ¾ oz.
Nutmegs, in powder ¾ oz.
Red currant jelly, liquefied 1 teacupful
Port wine 1 teacupful
When these are well blended with the mass, you may fill pots and jars,
and proceed as usual with clarified butter to cover, and writing paper
over the pots.