Recipe: Gâteaux de Lièvre

Mince the best parts of a hare with a little MUTTON suet. Season the mince highly with herbs and good stock. Pound it in a mortar with some red currant jelly and make up into small cakes with raw eggs. Flour and fry them and dish them in a pyramid.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1988)