½teaspoon minced fresh gingerroot, or pinch of ground ginger
Pinch of ground cloves
Dash of pepper
Grind the hare and pork together with one of the onions, half of the bacon and the rolls which have been soaked in water and squeezed.
Add gingerroot, cloves, pepper, salt, lemon juice and one of the eggs. Mix well and form into the shape of a loaf of bread.
Brush a baking pan or baking-serving platter with lard, and place the meat loaf on it. Brush the meat with more lard and then with the remaining egg, beaten.
Cut the second onion into thin crosswise slices and place the slices on the loaf. Chop the rest of the bacon and sprinkle it too on top of the loaf. Cover the pan.
Place the loaf in a 375°F. oven and bake for about 1 hour. As it bakes, baste it often with a few tablespoons of the broth. Replace cover after basting; this is one of the tricks in cooking this properly. Uncover the pan for the last 10 minutes to brown the top of the loaf.
Serve lingonberries with this luncheon dish, and a mushroom risotto.