Stuffed roast hare with white sauce

Clean the hare and truss. Place on a square board. Put in the mortar, pepper, lovage, origan, and moisten with liquamen, put in the cooked chicken liver, cooked brains, chopped liver and lights of the hare three raw eggs, blend with liquamen, stuff the hare with this mixture. Wrap it in sausage skin and paper, bind together and roast over a slow fire.

White sauce

Pepper, lovage, cumin, celery seed, yolk of 1 hard boiled egg. Pound this and work into a ball. Cook in a small saucepan liquamen, wine, oil and a little vinegar, chopped Welsh onion, then add the ball of spices and stir with origan or savory. If necessary thicken with cornflower