POTTED HARE (a Luncheon or Breakfast Dish)

Ingredients

• 1 hare
• a few slices of bacon
• a large bunch of savoury herbs
• 4 cloves
• 1/2 teaspoonful whole allspice
• 2 carrots
• 2 onions
• salt and pepper to taste
• 1 pint water
• 2 glass sherry

Instructions

1. Skin, empty, and wash the hare;
2. cut it down the middle, and put it into a stewpan, with a few slices of bacon under and over it;
3. add the remaining ingredients, and stew very gently until the hare is tender, and the flesh will separate easily from the bones.
4. When done enough, take it up, remove the bones, and pound the meat, _with the bacon_, in a mortar, until reduced to a perfectly smooth paste.
5. Should it not be sufficiently seasoned, add a little cayenne, salt, and pounded mace, but be careful that these are well mixed with the other ingredients.
6. Press the meat into potting-pots, pour over clarified butter, and keep in a dry place.
7. The liquor that the hare was stewed in, should be saved for hashes, soups, &c.
8. &c.