The hare should be cut into neat pieces. Cut the bacon into strips about 2 inches long. Peel the onions, wash the carrots, wash the celery, and trim the leeks. Shred all these vegetables finely. Put the bacon into a pan and cook a little, then add the vegetables and herbs and brown them, add the vinegar and simmer until it has evaporated to a great extent, but do not let the vegetables burn. Add the stock and wine and the joints of hare; salt and pepper to taste. Bring to the boil, stirring occasionally, then simmer very gently with the lid of the pan. Stir from time to time. Peel the button onions, fry them in 2 oz of dripping until golden brown, then simmer them gently in the Espangnole sauce until the sauce is reduced to a glaze. When the hare is cooked, drain off the liquor, put the pieces of hare and bacon over a pan of hot water to keep hot and return the sauce to the pan and reduce it by boiling. Skim well. Skim the fat from the button onions, pour them with their glaze into the sauce and add the forcemeat balls, which have been previously fried until brown. Stir over the fire until nearly boiling. Serve the hare neatly in the centre of a hot dish and pour the sauce over. Garnish with the button onions and small half-moons of fried bread and the forcemeat balls. Note.-most people add the blood of the hare to this sauce, in which case it should be diluted with a little water, and strained to the sauce. Care must be taken that the sauce is not too hot when adding the blood, or it will curdle. Rabbit may be jugged in the same manner, omitting the wine if desired. Port may be used in place of claret. This may be made and cooked in a casserole, adding the onions anf forcemeat balls just before serving.
For 4 or 5 persons. Time-2 to 3 hours.

* Espagnole Sauce

4 oz of any trimmings of veal;
1 blade of mace;
1 onion;
½ head of celery;
4 oz of flour;
3 quarts of stock;
The remains of game or poultry;
1 bay leaf;
2 shallots;
1 wine glass of sherry;
12 peppercorns;
Some fresh mushrooms;
4 oz of ham;
1 bunch of sweet herbs;
1 carrot;
Salt;
4 oz of butter;
½ pint of tomato pulp.

Cut up the vegetables and melt 1 oz of butter in a pan; add all the vegetables, except the mushrooms, and brown them. Add the remains of any game or poultry, and the ham cut up small, the herbs, bay leaf, mace, cloves, and peppercorns, and stir over the fire until a light brown. Skim off the fat, add the stock, tomato pulp, mushrooms, and white wine. Simmer for 1 hour, skimming frequently. Melt the rest of the butter in another pan, stir in the flour and brown. Add the sauce gradually, stir until boiling, simmer for 1 hour, stirring frequently. Skim and strain through a tammy cloth. This sauce will keep for some time.
2 quarts. Time-2 hours.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.