Potted Hare

Ingredients

• 1 back of a well-roasted hare
• salt
• cayenne or pepper
• pounded cloves
• mace or nutmeg
• 0.5 to 1 pound fresh butter
• water or gravy

Instructions

1. Cleanse the hare as for roasting and wipe it dry.
2. Cut the hare into joints.
3. Season the joints with salt, cayenne (or pepper), and pounded cloves and mace or nutmeg, well mingled together.
4. Pack the seasoned joints closely in a jar or deep pan.
5. Lay fresh butter in small bits equally over the top, or add only enough water or gravy to prevent the hare from becoming hard.
6. Cover the jar well with at least two separate folds of thick brown paper, tied closely.
7. Slowly bake until the hare is very tender.
8. Leave the jar to cool completely.
9. If butter was used, remove and scrape it free of moisture to be added back later.
10. Carefully remove all skin and sinew from the cooled meat.
11. Mince the flesh before placing it into a mortar.
12. Pound the flesh together with the reserved butter, adding any necessary additional seasoning.
13. Ensure all ingredients are well blended and no single spice predominates.