From a late 18th century recipe
book
Take a large hare, skin and wash it
clean, then put it down in a pot of boiling water with six onions, a sprig of
Thyme, some Bayleaves and some whole Pepper and a rasher of
Bacon.
When it is boyled enough, take it up
and bone it and mince it, then put it in a marble mortar with four blades or
more of Mace, broke small. Then pound the hare to a fine
paste.
Take out all strings, then put your
paste into small potting pots, pressed down hard. Put fresh butter, melted over
them.
When cold cover with
paper.
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