Ingredients
- 1 1/2 bones
- 1 hare
- 1 carrot
- 1 onion
- 1 wine glass port wine
- 1,900 ml water
- some water
- some butter
- some flour to a smooth paste with water
- some gravy
round, the remainder is served separately. Serve with red current jelly. NOTE the gravy should be quite thick.
