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1. Cut the flesh of a hare into finger-sized pieces.
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2. Take the equivalent weight of veal, chicken, pheasant, ham or bacon (using any or all of these ingredients), without fat or skin.
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3. Chop the liver of the hare and mix with 1-1½ pound sausage-meat.
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4. At the bottom of a large earthenware game pie dish, place some pepper and salt, a sprig of thyme and a bay leaf; cover with a thin layer of the sausage stuffing, then with a layer of the sliced game.
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5. Repeat, using alternate layers of stuffing and meats, until there are no empty spaces; press the whole well down, and add a little more of the seasoning and herbs.
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6. Cover with slices of ham or bacon, pour on ½ pint cold water, replace lid and seal edges with a paste of flour and water.
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7. Bake in a moderate oven (350°F) for 4-4½ hours. Serve cold.
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