Hasenbraten

• A young hare, larding fat
• 2 or 3 carrots
• 1 large turnip
• 2 or 3

The hare is well larded and highly seasoned with salt and pepper. Put the sliced vegetables in a stew pan, with the herbs, etc., and cover with equal quantities of wine and water. Bring to the boil and simmer for ½ an hour. Then put in the hare and stew till quite tender. When nearly done, remove the hare from the pan, strain the sauce, and replace the hare in the pan, which sh