Belgian hare are served roasted, braised in stews and en casserole. They are also particularly good separated into joints and made into a curry, or cooked as chicken à la Maryland. If the hare be stuffed (bread, or green herb stuffing) longer roasting is required. For roasting, the head may be retained and the legs cut off at the first joint, or the head may be removed. Cut the sinews beneath the legs, truss, or skewer the hind legs toward the head, and bring the forelegs backward toward the hind ones, holding them in position with a skewer, or trussing needle passed through the leg and body. Brush over the outside with bacon fat or dripping, cover the back with slices of slitted bacon (see Veal Loaf), tying them in place, and sprinkle with salt and pepper; roast about half an hour, basting every five minutes. When done remove the skewers or strings and garnish with water cress alone, or with a slice or two of tomato. Serve with a thick brown sauce, diluted with two tablespoonfuls of port wine and one tablespoonful of red-currant jelly to each cup of sauce. Add also the blanched liver cut in slices. The fillets and tops of the legs may be larded; in this case cover the larding with buttered paper until the last five minutes of cooking, then remove to crisp the lardoons. Green gooseberry sauce may be served apart in the place of the brown sauce.