Terrine de Lièvre

Potted Hare

This is a favourite way of using up the rest of the hare, when the back only has been used, as in the above recipe.


  • A freshly killed hare
  • 1 lb. of fillet of veal (lean)
  • 1 lb. of lean pork
  • lbs. of fat pork
  • a few sprigs of parsley, thyme
  • 1 small bayleaf
  • a pinch of allspice, mixed spices, salt and pepper
  • 1 gill of brandy


Chop the hare, the veal, etc., very finely and mix the meats thoroughly, adding the herbs and seasoning. Line an earthenware terrine with rashers of fat bacon, put the chopped meats, etc., in it, packing firmly, pour in the brandy, cover with more fat rashers, and put the lid on and seal it with a paste made of flour and water. Set the terrine in a pan of boiling water and put in the oven. Keep the water just simmering, and allow 35 minutes to each pound of the mixture.

This is equally nice served hot or cold.