The back of a well-roasted hare, and such other parts of the flesh as are not sinewy, if potted by the directions already given for ham and other meat, will be found superior to the game prepared as it usually is by baking it tender either with a large quantity of butter, or with barely sufficient water or gravy to cover it; but when the old-fashioned mode of potting is preferred, it must be cleansed as for roasting, wiped dry, cut into joints, which, after being seasoned with salt, cayenne (or pepper), and pounded cloves and mace or nutmeg well mingled, should be closely packed in a jar or deep pan, and slowly baked until very tender, with the addition or from half to a whole pound of fresh butter laid equally over it, in small bits, or with only so much water or other liquid as will prevent its becoming hard: the jar must be well covered with at least two separate folds of thick Brown paper tied closely over it. It should then be left to become perfectly cold; and the butter (when it has been used) should be taken off and scraped free from moisture, that it may be added to the hare in pounding it. All skin and sinew must be carefully removed, and the flesh minced before it is put into the mortar. Additional seasoning must be added if necessary; but the cook must remember that all should be well blended, and no particular spice should be allowed to predominate in the flavour of the preparation. When water or gravy has been added to the hare, firm fresh butter should be used in potting it: it will not require a very large pro-portion, as the flesh will be far less dry and firm than when it is roasted, though more of its juices will have been withdrawn from it; and it will not remain good so long. The bones, gravy, head, and ribs, will make a small tureen of excellent soup. Thick slices of lean ham are sometimes baked with the hare, and pounded with it.