Procure three good-sized but young hares, when skinned lay them on a
table and pass a knife down the back-bone, from the shoulder to the leg,
keeping it close to the ribs till you have extracted the fillet, when
done lay the fillets on a board the skin side downwards, and with a thin
knife cut off the whole of the skin, by pressing your hand upon the
fillet and drawing the knife along from the thin end to the thick; cut
each fillet in halves, beat them lightly, trim them of a nice shape, and
lard them neatly, then cover the bottom of a stewpan with thin slices of
fat bacon, lay the fillets over, add three onions in slices with a bunch
of parsley, a blade of mace, and a couple of cloves, put in a little
broth, but not to cover them, place the lid on the stewpan and place
them in a moderate oven till tender, glaze and salamander a nice colour,
take them out, drain them a minute on a cloth, trim nicely, and dress
them in crown on a border of mashed potatoes, and serve with a sauce
reforme (No. 35) over, previously placing a thin piece of toasted bread
the same size as the fillets between each.