ing, see No. 379. Do not make it too thin; it should be
of cohesive consistence: if it is not sufficiently stiff, it is good for
nothing. Put this into the belly, and sew it up tight.

Cut the neck-skin to let the blood out, or it will never appear to be
done enough; spit it, and baste it with drippings,[141-+] (or the juices
of the back will be dried up before the upper joints of the legs are
half done,) till you think it is nearly done, which a middling-sized
hare will be in about an hour and a quarter. When it is almost roasted
enough, put a little bit of butter into your basting-ladle, and baste it
with this, and flour it, and froth it nicely.

Serve it with good gravy (No. 329, or No. 347), and currant-jelly. For
another stuffing, see receipt No. 379. Some cooks cut off the head and
divide it, and lay one half on each side the hare.

Cold roast hare will make excellent soup (No. 241), chopped to pieces,
and stewed in three quarts of water for a couple of hours; the stuffing
will be a very agreeable substitute for sweet herbs and seasoning. See
receipt for hare soup (No. 241), hashed hare (No. 529), and mock hare,
next receipt.

_Mock Hare._--(No. 66.*)

Cut out the fillet (_i. e._ the inside lean) of a sirloin of beef,
leaving the fat to roast with the joint. Prepare some nice stuffing, as
directed for a hare in No. 66, or 379; put this on the beef, and roll it
up with tape, put a skewer through it, and tie that on a spit.

_Obs._ If the beef is of prime quality, has been kept till thoroughly
tender, and you serve with it the accompaniments that usually attend
roast hare (Nos. 329, 344, &c.), or stew it, and serve it with a rich
thickened sauce garnished with forcemeat balls (No. 379), the most
fastidious palate will have no reason to regret that the game season is
over.

To make this into hare soup, see No. 241.

_Rabbit._--(No. 67.)

If your fire is clear and sharp, thirty minutes will roast a young, and
forty a full-grown rabbit.

When you lay it down, baste it with butter, and dredge it lightly and
carefully with flour, that you may have it frothy, and of a fine light
brown. While the rabbit is roasting, boil its liver[142-*] with some
parsley; when tender, chop them together, and put half the mixture into
some melted butter, reserving the other half for garnish, divided into
little hillocks. Cut off the head, and lay half on each side of the
dish.

_Obs._ A fine, well-grown (but young) warren