As soon as the cook receives a hare, she should take out the liver, etc, wipe it well, put in a little pepper, and hang it up. When wanted for dressing, cut off the four legs at the first joint, raise the skin of the back, and draw it over the hind legs; leave the tail whole, then draw the skin over the back, and slip out the four legs; cut it from the neck and head; skin the ears, and leave them on. Clean the vent. Cut the sinews under the hind legs; bring them forward; run a skewer through one hind leg, the body, and another hind leg; do the same with the fore legs; lay the head rather back; put a skewer in at the mouth, through the back of the head and between the shoulders; put in the stuffing, and tie it round with a string, passing it over the legs to keep them in their places: the hare is then ready for roasting. See Hare Roasted.
Having skinned a hare, cut off the shoulders and legs, and divide the back into three pieces; rub them well with fat bacon, and put them into a stewpan with the trimmings, allspice, mace, whole pepper, a small clove of garlic, two bay-leaves, three onions, parsley, thyme, sweet marjoram, a quart of veal stock, and three gills of Port wine; simmer the whole till three parts done; then take out the shoulders, legs, and back; put them into another stewpan, strain the liquor to them, add a little flour and butter, stew them till quite done; take off the fat, season with cayenne, 6alt, and lemon-juice, and serve the whole in a deep dish.
Cut the skin from a hare that has been well soaked; put it on the spit and rub it well with Madeira, pricking it in various places that it may imbibe plenty of wine; cover it entirely with a paste, and roast it. When done, take away the paste, rub it quickly over with egg, sprinkle bread-crumbs, and baste it gently with butter (still keeping it turning before the fire) until a crust is formed over it and it is of a nice brown color; dish it over some espagnole with Madeira wine boiled in it; two or three cloves may be stuck into the knuckles if you think proper.
Cut up the hare into pieces fit to help at table, and divide the joints of the legs and shoulders, and set them by ready. Put the trimmings and gravy you have left, with half a pint of water (there should be a pint of liquor), and a table-spoonful of currant jelly, into a clean stewpan, and let it boil gently for a quarter of an hour: then strain it through a sieve into a basin, and pour it back into the stewpan; now flour the hare, put it into the gravy, and let it simmer very gently till the hare is warm (about twenty minutes); cut the stuffing into slices, and put it into the hash to get warm, about five minutes before you serve it; divide the head, and lay one half on each side the dish.