Hare according to - burgomaster

Boil the water with the chopped onions, bay leaf, black pepper and ground cilantro seeds. Cool and pour in the vinegar. Put the prepared hare carcass in enameled or ceramic dishes, pour marinade and put in a cool place for 3-4 days. Rinse the pickled carcass with water, remove the films, sprinkle with lard, grate with salt, put on a baking sheet and bake in the oven for about 2 hours, often watering with the resulting juice. Cut the fried meat into thin slices with a sharp knife. Boil beef tongue with spices, cut black bread into slices and fry. Put a slice of tongue on a slice of fried bread, a slice of hare meat on it. Make the sauce. Lightly fry the flour in a pan with butter, dilute with broth, salt, add vinegar to taste. In a pan, melt the sugar until golden brown, pour into the sauce and stir well. Put the prepared slices of bread and meat on a dish and pour over the sauce.