Casseroled Hare with Quinces from The Cook's Companion: A step-by-step guide to cooking skills inclu

Ingredients

• Salt
• black pepper
• Handful of chopped fresh parsley
• 1 whole nutmeg, grated
• 1 teaspoon ground mace
• ½ teaspoon ground cloves
• 3 large cloves garlic, peeled and chopped finely
• 1 1/2-1.7 kg (3-3½ lb) joints of hare
• 2 tablespoons groundnut oil
• 600 ml (1 pint) medium or dry cider
• 2 tablespoons sherry vinegar
• 1 very large onion, chopped roughly
• 1 rounded tablespoon caster sugar
• 2 red peppers, cored, deseeded and chopped roughly
• 500 g (1 lb)tomatoes (the plum variety if available), chopped roughly