Roast Hare

Ingredients

• ¼ pound beef suet
• ¼ pound bread crumbs
• 1 tablespoon chopped parsley
• 1 tablespoon mixed sweet herbs
• ¼ teaspoon grated nutmeg
• 1 teaspoon lemon rind
• ¼ teaspoon pepper
• ¼ teaspoon coarse sea salt (formerly 'bay salt')
• 2 eggs
• milk (as needed)
• 1 piece of butter
• 1 blade of mace
• gravy (for basting)
• red currant jelly (for serving)

Directions

1. Truss the hare as per directions.

2. Stuff the hare with suet, bread crumbs, parsley, herbs, nutmeg, lemon rind, pepper, salt, and liver.

3. Mix in the eggs and add milk if needed for moisture.

4. Boil the hare for 30 minutes, then roast for another 30 minutes, basting frequently.

5. Alternatively, place it in a deep pie dish with milk, butter, mace, herbs, pepper, and salt, and bake.

6. Serve the hare with a potato border, strain and thicken the gravy, and pour over the hare.

7. Serve melted red currant jelly in a sauceboat.