The Epicure's Almanac or Diary of Good Living
January 25th : HASHED HARE
Into a pint of beef gravy put a couple of silver onions, and three or four cloves, with a small quantity of Cayenne and salt.
Let this boil slowly till you have extracted the flavour of the spice and vegetables ; take them out and add two table-spoonsful of red currant jelly, and a good-sized wine-glass of port.
When all is quite hot, put in the hare, previously cut into small pieces; and, should any of the stuffing be left, crumble it into the saucepan.
Do not suffer the meat to remain long in the sauce. Serve it hot with sippets and currant jelly.