1tablespoon of paprika, lard or goose fat, salt, water.
Method
Chop the onions and cook in the hot fat to a golden colour, without browning. Then add the hare, cut in neat and somewhat thick slices, seasoning with salt and paprika, and adding alittle hot water from time to time till the meat is quite tender. Then stir in the cream and, when well mixed, serve with flour or other dumplings.