sides of a baking dish with pieces of lard and place it over a slow flame until
it darkens. Place in the baking dish the hare (whose blood, heart and liver
have been saved and placed aside), which has been well coated with lard.
Surround with diced carrots, onions stuffed with cloves, 2 cloves of garlic, 40
shallots, and a bouquet garni. Pour over the hare a half bottle of excellent
red wine and season with 2 tablespoons wine vinegar. Roast in low-heated oven
for six hours, basting several times during cooking. When finished, remove from
oven, taking the meat from the bones. After straining the sauce, add another
half bottle of red wine. Replace the meat of the hare, plus the minced insides
(heart, liver, etc.) which have been mixed with a clove of garlic and a few
shallots, in the baking dish. Cover it with all of the strained sauce,
returning it to the oven to be roasted for another two hours. When the hare is
done, remove the meat, add the blood of the hare to the sauce until it reaches
the consistency of a fairly thick soup. Return the meat to the baking dish and
serve piping hot."