Stewed Hare

Ingredients

• 1 hare
• 4 oz. lean ham or bacon
• 2 oz. butter
• 1.5 pint gravy
• lemon rind
• 1 large dessertspoonful rice-flour
• 2 tablespoonsful mushroom catsup
• 0.33 teaspoonful mace
• cayenne

Instructions

1. Wash and soak the hare thoroughly.
2. Wipe the hare very dry.
3. Cut the hare down into joints, dividing the largest pieces.
4. Flour the joints lightly.
5. Brown the floured hare slightly in butter together with bits of lean ham.
6. Pour in the gravy by degrees.
7. Stew the hare very gently for one hour and a half to two hours.
8. When the hare is about one third done, add the very thin rind of half a large lemon.
9. Smooth the rice-flour with the mushroom catsup, mace, and cayenne, mixing until no lumps remain.
10. Ten minutes before serving, stir the rice-flour mixture into the stew.
11. Taste and add salt if needed.