Skin the hare, and cut it in pieces, but do not wash it; strew it over with pepper and salt, fry it brown. Make a seasoning of two anchovies, a sprig of thyme, a little parsley, a nutmeg grated, a little mace, a few cloves pounded, and a teaspoonful of grated lemon-peel.

Strew this over the hare, after having carefully taken it out of the pan clear of fat, slice half lb. of bacon very thin, put it into a jug or jar, a layer of hare and one of bacon upon it, until the whole is put in, then add rather less than half a pint of ale; cover the jug very closely, so as perfectly to keep in the steam; put it into a kettle of cold water, lay a tile on the top of the jug, and let it boil three hours if the hare be young, or four or five if an old one. Take the jug out of the kettle, pick out all the bacon which has not melted, and shake the hare up in a stewpan, with a little mushroom ketchup, a glass of port wine, a little mushroom powder if at hand, and a little butter and flour, well mixed together to thicken the gravy. A teaspoonful of lemon-pickle, and one of browning, will heighten the flavor.