Ingredients

• one hare
• carrots
• potatoes
• leeks and parsley
• salt to taste
• one tablespoon full oatmeal
• cold water

Method

• Skin, clean and halve the hare and soak overnight in cold, salt water.
• Using a large, heavy saucepan, cover the hare and the finely sliced carrots with cold water and bring to the boil.
• Then add the leeks and parsley, finely chopped, and the salt.
• Mix the oatmeal with a little cold water, add to the broth and boil until the meat is tender and falling off the bone.
• Lift the meat out of the broth before adding the potatoes and then boil for a further twenty minutes.
• Serve the meat, potatoes and vegetables with the broth.