Ingredients

Forequarters of a Hare (hind legs if not to be roasted)

Method

Cut flesh of hare from bones. Simmer bones with a little salt, for at least four hours to make a stock. Strain and cool. For marinading, mix half a bottle of red wine with crushed garlic, mace, powdered cloves, marjoram and or/thyme, chopped celery, bay leaves, ground black pepper and 2 lbs fat bacon cut in squares or cubes.

Place hare meat into the dish in which it will be marinaded; pour olive oil over the meat and then the spiced wine. Marinade overnight or preferably for 24 hours. After marinading, place hare and bacon in casserole with sufficient marinading mixture to cover the meat. Cook in a slow oven for 45 minutes.

Remove meat, mince it, mixing it then with more marjoram, thyme, crushed garlic ground black pepper, a little salt if necessary, a small piece of chopped lemon peel and powdered mace.

Place a layer of bacon rashers at the bottom of some small oven proof earthenware bowls (terrine) and on top place the hare mixture, not too much compressed. Lay more rashers of bacon above and moisten with about half the cooking liquor of the hare. The remainder of the liquid in the casserole is kept for the roast.

Place a sheet of grease-proof paper over the terrine, cover with a lid and stand in a pan of water which is placed in the oven. Cook at 325 degrees F for 1 to 2 hours depending on the size of the terrine.

When cooked, leave to cool. Cover each with melted lard or butter and when cool. seal with aluminium foil. In cool weather, a terrine will keep a week in a cool larder, and longer in a refrigerator. It can be eaten either with hot toast, as an entree, or as a main course with baked potatoes, served on separate plates with a suitable salad.