flour it
over, and fry it in butter over a quick fire; when you have fried it
put into a stew-pan, with about a pint of gravy, two or three spoonfuls
of claret and a small anchovy, so shake it up with butter and flour,
(you must not let it boil in the stew-pan, for it will make it cut
hard) then serve it up. Garnish your dish with crisp parsley.

49. _How to Jug a_ HARE.

Take a young hare, cut her in pieces as you did for stewing, and beat
it well, season it with the same seasoning you did before, put it into
a pitcher or any other close pot, with half a pound of butter, set it
in a pot of boiling water, stop up the pitcher close with a cloth, and
lay upon it some weight for fear it should fall on one side; it will
take about two hours in stewing; mind your pot be full of water, and
keep it boiling all the time; when it is enough take the gravy from it,
clear off the fat, and put her into your gravy in a stew-pan, with a
spoonful or two of white wine, a little juice of lemon, shred
lemon-peel and mace; you must thicken it up as you would a white
fricassy.

Garnish your dish with sippets and lemon.

50. _To roast a_ HARE _with a pudding in the belly_.

When you have wash'd the hare, nick the legs thro' the joints, and
skewer them on both sides, which will keep her from drying in the
roasting; when you have skewer'd her, put the pudding into her belly,
baste her with nothing but butter: put a little in the dripping pan;
you must not baste it with the water at all: when your hare is enough,
take the gravy out of the dripping pan, and thicken it up with a little
flour and butter for the sauce.

_How to make a_ Pudding _for the_ Hare.

Take the liver, a little beef-suet, sweet-marjoram and parsley shred
small, with bread-crumbs and two eggs; season it with nutmeg, pepper
and salt to your taste, mix all together and if it be too stiff put in
a spoonful or two of cream: You must not boil the liver.

51. _To make a brown fricassy of_ RABBETS.

Take a rabbet, cut the legs in three pieces, and the remainder of the
rabbet the same bigness, beat them thin and fry them in butter over a
quick fire; when they are fried put them into a stew-pan with a little
gravy, a spoonful of catchup, and a little nutmeg; then shake it up
with a little flour and butter.

Garnish your dish with crisp parsley.

52. _A white fricassy of_ RABBETS.

Take a couple of young rabbets and half roast them; when they are cold
take off