A New System of Domestic Cookery

Parsley put into the belly will help to keep it fresh.

W h e n to be dressed, the hare must be well soaked; and if the neck and shoulders are bloody, in warm water: then dry it, and put to it a large fine stuffing, made of the liver, an anchovy, some Jat bacon, a little suet, herbs, spice, and bread crumbs, with an egg to bind it. Sew it up. Observe that the ears are nicely cleaned and singed.

W h e n half roasted, cut the skin off the neck to let out the blood, which afterwards fixes there. Baste with milk till three parts done, then with butter: < and before served, froth it up with flour. It should be put down early, kept at a great distance at first from the fire, and drawn nearer by degrees.

Send a rich brown gravy in the dish; melted butter in one boat, and currant] elly in another. | To jug an old Hare.

After it is well cleaned and skinned, cut it up and season it with pepper, allspice, salt, pounded mace, and a little n u t m e g : put it into a jar, with an onion, a clove or two, a bunch of sweet herbs, and over all a bit of coarse beef. Tie it down with a bladder and leather quite close, and put the jar into a saucepan of water up to its neck, but no higher. Let the water boil gently five hours, W h e n to be served, pour the gravy into a sauce-} pan, and thicken it with butter and flour; or if become cold, warm the hare with the gravy.

Hare Soup. See Soups.

Hare Pie. Season the hare after it is cut up. Put eggs and forcemeat, and either bake in a raised crust or a dish: if in the former, put cold jelly gravy to it; if for the latter, the same hot; but the pie is to be eaten cold. See Jelly Gravy among similar articles.