Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb to 5 lb hare or rabbit;
-jointed
3 tb flour
3 tb bacon drippings
2 ea onions; sliced
1/4 lb (1/2 cup) diced bacon
2 1/2 c light game stock
1/4 ts ground cloves
1/4 c mixed sweet herbs
1/2 ts mace

Flour the pieces of hare and brown them in the bottom of a dutch oven
or deep fireproof jug, in the bacon drippings; remove the pieces when
browned, add the onions and brown them, and then add the bacon. Replace the
hare and add the stock, cloves, mixed herbs and mace. Bring to a boil, then
reduce the heat and simmer gently for 2 to 3 hours, or until tender.

From _The London Art of Cookery_ John Farley, 1783 in _Seven Centuries of
English Cooking_. Compiled and updated by Maxime de la Falaise. Grove
Press, 1992. ISBN 0-8021-3296-0 Typos by Jeff Pruett.

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