Clean a small hare and lard it, if desired, with ⅛ lb pork fat. Fry it on a griddle with 1 spoon butter, slice, cool, and place it in a ring mold with a large center opening. Prepare an aspic from calf’s feet, bones from the hare, 1½ lbs beef, etc., as indicated in the Remarks, and cover the hare with the aspic. When it has set, turn it out onto a platter and pour mixed sauce or mustard sauce into the center. Pour the remainder of the sauce into a sauceboat and serve separately.