This is an extremely tasty way of preparing hare, and I have found that even people who are prejudiced against hare, or dislike it, have thoroughly enjoyed my Potted Hare. It can be kept for some time, if properly covered with melted fat and put in a cool larder.
1 hare, 2 lb. of fat bacon, 2 eggs, 1 bay leaf, a few cloves, a few shallots, 1 or 2 cloves of garlic, 1 small glass of brandy (optional), a pinch of allspice, salt and pepper.
Season the hare with salt and pepper, and roast it till partially cooked. Now bone the hare carefully, and cut up all the meat in small pieces. Cut up the bacon in the same way and mix with the pieces of hare. Put both through the mincer. Now season with the herbs, bay leaf, shallots, garlic, cloves, allspice, season highly with salt and pepper, and finally bind with 2 eggs. Put this in an earthenware terrine, add a little more shallot, garlic and other ingredients just mentioned, packing closely. Cover and cook in a moderate oven for 1 1/2 to 2 hours. When done, pour good melted fat over it and keep in a cool place. The pate can be eaten either hot or cold, but is much better cold. It makes an excellent filling for sandwiches.