Potted Hare


  • 3 lb. joints of hare
  • 1 lb. fat pork
  • ½ teaspoon pepper
  • salt to taste
  • ½ teaspoon grated nutmeg
  • 1 teaspoon mixed dried sweet herbs
  • 2 oz. clarified butter


Bone and mince the hare, and the fat pork. Season with the pepper, herbs, salt and nutmeg and mince again. Pound with a pestle and mortar or the end of a wooden rolling pin in a bowl, until it resembles a fine paste. Turn into an earthenware pot, cover with a flour and water paste crust. Bake in a moderate oven for 2 hours. Have ready the clarified butter, remove the crust and pour a good layer of butter over the surface while it is still hot.