The saddle of hare should be marinated for five or six days in the following mixture: Half a pint of dry white wine, a small glass of wine vinegar, carrots and onions cut in thin slices, salt and coarsely broken pepper, and a bouquet of bay leaf, thyme and parsley.
The meat should be turned over twice a day so that it marinates well all over, then drained and cooked quickly for about five minutes in oil, then well drained again.
We have now the saddle ready—that is, only partly cooked —for the final operation. Flambez the saddle in a portglassful of brandy, carve it in the usual manner, and keep the slices hot in an earthenware dish.
To whatever is left of brandy in the pan add about one ounce of butter and a little mustard, melt it, mix well, add about a claret-glassful of the marinade (passed through a fine strainer), salt and pepper and bring to the boil; bind with a tablespoonful of cream and pour over the slices of hare; cook a minute or two more but do not let it boil, and just before serving squeeze a little juice from half a lemon sprinkled with cayenne pepper.