Curry of Hare.

Skin, clean, and quarter the hare and rub each piece well with J. P. Smith's Curry Powder. Put into a saucepan a tablespoonful of beef drippings, a sliced onion, the pieces of meat, half a teaspoonful of salt, and a gill of claret. Cover and simmer an hour; add another gill of claret, two heaping tablespoonfuls of currant jelly, two squares of sugar, and simmer two hours longer. Serve with boiled rice, over which sprinkle a little orange juice.