Wash it very nicely, cut it up in pieces proper to help at. table, and put them into a jugging pot, or into a stone jar, just sufficiently large to hold it well; put in some sweet herbs, a roll or two of rind of a lemon, and a fine large onion with five cloves stuck in it; and if you wish to preserve the flavour of the hare, a quarter of a pint of water; if you are for a ragout, a quarter of a pint of claret or port wine, and the juice of a lemon. Tie the jar down closely with a bladder, so that no steam can escape; put a little hay in the bottom of the saucepan, in which place the jar; let the water boil for about three hours, according to the age and size of the hare (take care it is not over-done, which is the general fault in all made dishes,) keeping it boiling all the time, and fill up the pot as it boils away. When quite tender, strain off" gravy from fat, thicken it with flour, and give it a boil up; lay the hare in a soup dish, and pour the gravy to it. You may make a pudding the same as for roast hare, and boil it in a cloth, and when you dish your hare, cut it in slices, or make force meat balls of it for garnish. For sauce, currant jelly. Or a much easier and quicker way of proceeding is the following: Prepare the hare as for jugging; put it into a stew-pan with a few sweet herbs, half a dozen cloves, the same of allspice and black pepper, two large onions, and a roll of lemon peel; cover it with water; when it boils, skim it clean, and let it simmer gently till tender (about two hours;) then take it up with a slice, set it by a fire to keep hot while you thicken the gravy; take three ounces of butter and some flour, rub together, put in the gravy, stir it well, and let it boil about ten minutes; strain it through a sieve over the hare, and it is ready.