XCELLENT HARE-PYE

Hash the flesh of as many Hares, as you please, very small. Then beat them
strongly in a Mortar into a Paste, which season duly with Pepper and Salt.
Lard it throughly all over with great Lardons of Lard well rowled in Pepper
and Salt. Put this into a straight earthen pot, to lye close in it. If you
like Onions, you may put one or two quartered into the bottom of the Pot.
Put store of Sweet-butter upon the meat, and upon that, some strong red
Claret-wine. Cover the pot with a double strong brown paper, tyed close
about the mouth of it. Set it to bake with houshold-bread (or in an oven,
as a Venison pasty) for eight or ten hours. Then take out the pot, and
thence the meat, and pour away all the Liquor, which let settle. Then take
all the congealed Butter, and clarifie it well. Put your meat again into
the pot, and put upon it your clarified Butter, and as much more as is
necessary. And I believe the putting of Claret-wine to it now is better,
and to omit it before. Bake it again, but a less while. Pour out all the
Liquor, when it is baked, and clarifie the Butter again, and pour it upon
the meat, and so let it cool; The Butter must be at least two or three
fingers breadth over the meat.

TO BAKE BEEF

Bone it, and beat it exceeding well on all sides, with a roling pin, upon a
table. Then season it with Pepper and Salt, (rubbing them in very well) and
some Parsley, and a few Sweet herbs (Penny-royal, Winter-savoury,
Sweet-marjoram, Limon Thyme, Red-sage, which yet to some seems to have a
Physical taste) an Onion if you will. Squeese it into the pot as close as
you can. Put Butter upon it, and Claret-wine, and covered all as above.
Bake it in a strong oven eight or ten hours. Take it out of the oven, and
the meat out of the pot, which make clean, from all settlings; and squeese
all the juyce from it (even by a gentle press.) Then put it in again hard
pressed into the pot. Clarifie the Butter, that you poured with the Liquor
from the meat out of the pot; and pour it again with more flesh, to have
enough to cover it two or three fingers thick.

TO BAKE PIDGEONS, (WHICH ARE THUS EXCELLENT, AND WILL KEEP A QUARTER OF A
YEAR) OR TEALS, OR WILD-DUCKS

Season them duly with Pepper and Salt; then lay them in the pot, and put
store of Butter, and some Claret-wine to them. Cover and bake as above: but
a less while according to the tenderness of the meat. In due time take out
your pot, and your birds out of