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Hare Pie

(Confectionary.) - (The Lady's Own Cookery Book)







Cut the hare into pieces; season it with salt, pepper, and nutmeg, and

jug it with half a pound of butter. It must do above an hour, covered

close in a pot of boiling water. Make some forcemeat, and add bruised

liver and a glass of red wine. Let it be highly seasoned, and lay it

round the inside of a raised crust; put the hare in when cool, and add

the gravy that came from it, with some more rich gravy. Put the lid on,

and bake it two hours.











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