‘You require a male hare, with
red fur, killed if possible in
mountainous country; of fine
French descent (characterized by
the light nervous elegance of head
and limbs), weighing from 5 to 6
pounds, that is to say older than a
leveret but still adolescent. The
important thing is that the hare
should have been cleanly killed and
so not have lost a drop of blood.
‘The fat to cook it: 2 or 3
tablespoons of goose fat, ¼ lb of
fat bacon rashers; ¼ lb of bacon in
one piece.
‘Liquid: 6 oz of good red wine
vinegar. Two bottles of Macon or