Bone the hare. Prepare a stuffing with a pound of truffled foie gras cut in slices, a quarter of a pound of veal and pork mixed, salt and pepper; arrange the minced meat between the slices of foie gras and remodel the hare. Tie it well.
Put in a saucepan a good piece of butter, a few small onions and a handful of cut bacon (in little cubes). Cook for a few minutes, then brown your hare in this. Remove it; add a spoonful of flour and stir well, then three-quarters of a bottle of good claret, the blood of the hare (in which you have put a little claret or a few drops of vinegar to prevent its coagulating), parsley, salt and pepper.
Put the hare in à large pot made of thick iron (failing that, a thick fireproof dish), pour over it the mixture, and later add half a dozen truffles cut in slices. Cook on a very slow and even fire for twelve hours. Remove the string and parsley before serving.
This dish, a very ancient one, is one of the very best the South of France has produced. Needless to say, it is only made for great occasions. One can still see in certain kitchens the large pot made of thick iron used for the purpose. This is called a milloquière and I doubt if one could buy one now-a-days.