Instructions: 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.

Centuries of English Cooking_. Compiled and updated by Maxime de la

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