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Lynn's Polish Hare Pate

Shoulder, neck, forepaws, liver, and heart
    of a large hare
1 cup Chopped onion, carrot, and celery, mixed
3 slc Bacon or salt pork - (to 4 slices)
1 pch Dried marjoram
1 pch Dried thyme
1 pch Ground juniper
1 cup Bouillon
2 tbl Sweet cream
2 x Egg yolks lightly beaten
    Salt to taste
    Freshly-ground black pepper to taste
    Toast, thin slices as needed
2 tbl Butter - (to 3 tbspns)
2 tbl Bread crumbs

 Method :
Combine meat, vegetables, bacon or salt pork, marjoram, thyme, juniper, and bouillon; simmer until meat falls from the bone. Drain and bone meat; put meat, liver, and bacon through a grinder twice. Add cream, lightly beaten egg yolks, and salt and pepper to taste; mix well. Spread toast thinly with pate. Brown butter, add crumbs, and pour over pate.