• 1 small hare
  • lb pork fat
  • 1 calf’s head, or 4 calf’s feet
  • lb butter
  • 1–1½ lbs beef
  • 2 carrots
  • 1 parsley root
  • 1 leek
  • 20–30 allspice
  • 3–4 bay leaves
  • ½–1 glass vinegar
  • 2–3 eggs
  • (1 piece sugar)
  • (various decorations)
  • 1 celery root
  • (2 onions)


Clean a small hare and lard it, if desired, with 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, 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.