Hare pâté recipe

Free the hare of its skin and massage its flesh with your blade till but small bits remain. Slice up the back of a fattened pig along with a handful of carrots and perhaps a parsnip and an onion. Throw the lot into a well-seasoned cast-iron pot along with some diced boletes.

Add bread to the broth until it is so thick your spoon stands, then give it the best stir you can. Stir a half dozen eggs into the slop and mix it thoroughly, along with some ginger, salt and marjoram.

Rub some fatback on a pan till It’s nice and greasy, then pour the mixture in the pan and put it in a hot oven for the time it takes to recite two Litanies to Saint Plegmund – by then, the pâté will be golden brown and well-baked.