I tried my hand at Hashed Hare this week, eager to breathe new life into the remains of a cold roast. I found the process delightfully old-fashioned, with the slow simmering of bones and aromatics filling my kitchen with a warm, comforting scent. The recipe called for a blade of pounded mace, an ingredient I hadn't used in years, and its subtle, warm fragrance was a pleasant surprise, adding depth to the dish without overpowering it. The resulting hash was a hearty, rustic affair that would satisfy any weeknight cook looking to stretch leftovers into a proper meal. The port wine and mushroom ketchup lent a rich, umami note to the gravy, while the sippets of toasted bread provided a satisfying crunch. I served it with a dollop of red-currant jelly, as suggested, which cut through the richness nicely. The next time I have leftover game, I'll certainly be reaching for this recipe again.