flavour, and if you have an elderly
animal he will do very nicely for a
pâté (see p. 144).
In a heavy pan put 4 oz of fat
bacon cut in squares, 2 onions
finely chopped, 2 or 3 shallots and
a clove of garlic, also finely
chopped. When they start to turn
golden, put in the pieces of hare,
which you have carefully wiped.
Let them brown on both sides, for
about 10 minutes, and then stir in
2 oz of flour, taking care that it
does not burn. Add ½ pint of red
wine and ½ pint of brown stock.
Cover the pan and leave it to
simmer for an hour.