• half a hare cut in joints
• 1 lb. (½ k.) lean beef (shin will do) cut in 2-in. (5-cm.) pieces

Put the hare and the beef in a very large saucepan in 2 quarts of water with all the ingredients except the wine, lemon juice and red-currant jelly. Boil fairly briskly for 2 hours, when it should have reduced to about 3 pints