Hashed Hare

Ingredients

• The remains of cold roast hare
• 1 blade pounded mace
• 2-3 allspice
• pepper and salt to taste
• 1 onion
• a bunch of savoury herbs
• 3 tablespoonful port wine
• thickening of butter and flour
• 2 tablespoonful mushroom ketchup

Instructions

1. Cut the cold hare into neat slices, and put the head, bones, and trimmings into a stewpan, with 3/4 pint of water;
2. add the mace, allspice, seasoning, onion, and herbs, and stew for nearly an hour, and strain the gravy; thicken it with butter and flour, add the wine and ketchup, and lay in the pieces of hare, with any stuffing that may be left.
3. Let the whole gradually heat by the side of the fire, and, when it has simmered for about 5 minutes, serve, and garnish the dish with sippets of toasted bread.
4. Send red-currant jelly to table with it.