h on the steeped bread, lay the legs and the
rumps on the Hash, with some fried oysters, pistaches, chesnuts,
slic't lemon, and lemon-peel, yolks of eggs strained with juyce of
orange and beaten butter beat together, and run over all; garnish
the dish with carved oranges, lemons, fried oysters, chesnuts, and
pistaches. Thus you may hash any kind of Fowl, whether Water or
Land-Fowl.

_To hash a Hare._

Flay it and draw it, then cut it into pieces, and wash it in claret
wine and water very clean, strain the liquor, and parboil the
quarters; then take them and slice them, and put them into a dish
with the legs, wings, or shoulders and head whole; cut the chine
into two or three pieces, and put to it two or three great onions,
and some of the liquor where it was parboil'd, stew it between two
dishes close covered till it be tender, and put to it some mace,
pepper, and nutmeg; serve it on fine carved sippets, and run it over
with beaten butter, lemon, marrow and barberries.

_To hash a Rabit._

Take a Rabit being flayed and wiped clean; then cut off the thighs,
legs, wings, and head, and part the chine into four pieces, put all
into a dish or pipkin, and put to it a pint of white wine, and as
much fair water, gross pepper, slic't ginger, salt, tyme, and some
other sweet herbs being finely minced, and two or three blades of
mace; stew it the space of two hours, and a little before you dish
it take the yolks of six new laid eggs, dissolve them with some
grape verjuyce, give it a walm or two on the fire, and serve it up
hot.

_To stew or hash Rabits otherways._

Stew them between two dishes as the former, in quarter or pieces as
long as your fingar, with some broth, mace, a bundle of sweet herbs,
salt, and a little white wine, being well stewed down, strain the
yolks of two or three hard eggs with some of the broth, and thicken
the broth where the rabit stews; then have some cabbidg-lettice
boil'd in fair water, and being boil'd tender, put them in beaten
butter with a few boiled raisins of the sun; or in place of lettice
you may use white endive: then the rabits being finely stewed, dish
them upon carved sippets, and lay on the garnish of lettice, mace,
raisins of the sun, grapes, slic't lemon or barberries, broth it,
and scrape on sugar. Thus chickens, pigeons, or partridges.

_To hash Rabits otherwayes._

Make a forcing or stuffing in the belly of the Rabits, with some
sweet herbs, yolks of hard e