Jugged Hare (or Rabbit) with Forcemeat Balls

Brown hare, which should first be rolled in seasoned flour, bacon and onion in lard. Pour off surplus fat, add herbs, cover with stock and bring to boil. Transfer to a jug (or casserole), cover with foil, and stand in a large saucepan of hot water. Put into a slow oven, Mark 2, 300F, until the meat parts easily from the bone. Mash brain and liver, pour on some of the hot liquid and cook in a little pan for five minutes, stirring. Add blood, off the heat, and stir the whole thing into the jug of hare. Keep it just under boiling point for five minutes. Stir in port and redcurrant jelly to taste. Serve with forcemeat balls. Forcemeat Balls 4 ounces fresh white breadcrumbs 2 ounces chopped suet or melted butter about 1 tablespoon thyme about 1 tablespoon parsley grated rind half a lemon 1 beaten egg Mix together, form into balls and fry in lard until golden brown.