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1. For this dish you need all the blood of the hare, and the liver.
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2. Put the cleaned hare in a baking tin and cover the back with about ¼ pound butter and lard mixed, smearing it on thickly.
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3. Sprinkle with salt and pepper, pour ¼ pint vinegar over and put in a moderately hot oven (400°F).
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4. Pound the liver with the blood, place over a low heat, add about ½ pound butter and lard mixed, and stir until the fat is completely melted.
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5. Boil 1 pint creamy milk and add the liver mixture and seasoning.
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6. Pour this over the hare, and continue to cook (basting often to keep the flesh moist) for 1½ - 2 hours, lowering the heat towards the end of the time.
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7. Before serving, taste the sauce, and if necessary add the juice of ½ a lemon to sharpen the flavor, and a pinch of pepper.
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