CUT your hare in small pieces, if you have any of the pudding left, rub it small, put to it a large glass of red wine, the same quantity of water, half an anchovy chopped small, an onion stuck with four cloves, a quarter of a pound of butter rolled in flour, shake them all together over a slow fire, till your hare is thoroughly hot, is a bad custom to let any kind of hash boil longer (it makes the meat eat hard) send your hare to the table in a deep dish, lay sippets round it, but take out the onion, and serve it up.