Cut the hare in pieces and cook it in the oven in butter, pepper and salt, turning it now and then so that it does not get dry. Then prepare Hunter's Sauce. Melt a bit of butter the size of an egg and add flour, letting it brown, fry in it plenty of chopped onions and shallots, adding tarragon vinegar, cayenne and pepper-corns; spice it highly with nutmeg, three cloves, a sprig of thyme and a couple of bay-leaves. Chop up the hare liver, put it in the sauce and pass all through the sieve. Pour the sauce over the hare and add a good glass of claret, or, for English tastes, of port wine. If the sauce is too thin, thicken it with flour, and serve all together.

[Mme. Spinette.]