Cut a young hare in small pieces, the legs in two pieces, ditto the
shoulders, and the back in six pieces, put them in a stewpan with half a
pound of lean ham cut in dice, half a pound of butter, eight cloves, two
blades of mace, twenty peppercorns, fry the whole twenty minutes over a
moderate fire; when the hare is getting firm throw over it an ounce of
arrowroot, mix well, add six quarts of consommé (No. 134) and one of
water, let it boil nearly two hours, or until the hare is done, which
you may easily ascertain with a fork, if quite tender put into a small
stewpan until wanted, pass the stock through a fine sieve; have ready
four heads of good white celery washed, cut all the best part in
diamonds, pass them in butter and sugar, then add about a pint of the
stock and simmer until tender, keeping it well skimmed; before serving
add the celery, pieces of hare, one glass of port wine, quarter of a
tablespoonful of salt, and one ditto of sugar; serve very hot, pouring
it over some of the best pieces of hare which you have reserved for your
tureen, nicely trimmed.