How To Choose Hares And Rabbits

A Hare is of a pale colour, and stiff, when lately killed; but the flesh is generally blackish, and the body limber, when stale. If the cleft of the upper lip spreads very much, and the claws are wide asunder and ragged, it is old; but the contrary, if young. A leveret may be known by a knob in the fore-leg, that may be discover-ed by feeling; which a grown hare has not. Be-sides, the ears of a young hare will tear easily; but the contrary when old. A fresh rabbit is white and stiff, a stale one slimy and limber. "When young, the claws and fur will be smooth; but when old, the claws will be long and rough.

How To Roast A Hare

Before the hare is laid down, it will be necessary to make a pudding in the following manner. Take a quarter of a pound of grated bread, as much fuet, two eggs, and an anchovy fhred-ded small; as also a little parsley shredded small, as much thyme as will lie on a sixpence when shredded small; some nutmeg, a very little pepper and salt, and a little lemon-peel. Mix all these well together, and put the mixture into the hare. Then sow up the belly of the hare, spit it, and lay it down to a good fire. Put two quarts of milk and half a pound of butter into a clean dripping-pan, and baste it with the butter and milk all the time it is roasting, till the whole is soak'd up; by which time the hare will be enough. Some like to have the liver mix'd with the pudding; in which case, it must be first parboiled, and then chopp'd fine.

How To Roast Rabbits

When the rabbits are laid down to the fire, they must be basted with good butter, and drudg'd with a little flour. Make them of a fine light brown. When the fire is quick and clear, very small rabbits will be done in twenty minutes; others in half an hour. The livers must be boiled with a little bunch of parsley, and then chop them together till they are fine. Then melt some good butter, and put half the liver and parsley therein; pour it into the dish. Then take the other half, and with it garnish the dish.

How To Roast A Rabbit Hare-Fashion

To perform this properly, it must be first larded with bacon, and roasted in the same manner as a hare. It will require gravy sauce. If it is roasted without larding, it will be necessary to have white sauce.

How To Jugg A Hare

Cut the hare into small pieces, and season them with a very little pepper and salt. Then put them into an earthen jugg or jar, with an onion stuck with cloves, a blade or two of mace, with a bundle of sweet herbs. Cover the mouth of the jugg or jar, so close that nothing can get in or out; and then set it in a pot of boiling water, which must be kept boiling for about three hours, and then the hare will be enough. Pour the whole into a dish, take out the onion and sweet herbs, and send it to the table hot.

How To Stew A Hare

Cut the hare in pieces, and put them into a stew-pan, with an anchovy, an onion stuck with cloves, a bundle of sweet herbs, and a nutmeg cut to pieces. As also some whole pepper, and a blade or two of mace; pour on enough water to cover the whole; then put the lid on the stew-pan, and let it flew till the hare is tender, but not so as to overdo it. Then take out the hare with a fork, and {train the liquor through a coarse sieve. When the pan is quite emptied, put the hare in again with the liquor, a bit of butter of the size of a walnut roll'd in flour, one spoonful of catchup, and another of red wine; stew all these well together with a few pickled mushrooms, till the liquor is thick and smooth; then put all out into a dish, and send it to the table.

How To Boil Rabbits

Let the rabbits be trufs'd in a proper manner fit for boiling, put them into a pot by themselves, and keep them there till they are enough. For sauce take the livers, boil them and shred them fine. To these add parsley shredded fine, capers chopt small, half a pint of good gravy, a glass of white wine, a little powder of mace, and grated nutmeg; a little pepper and salt, and a bit of butter of the size of a nutmeg roll'd in flour. Boil all these together till the liquor is thick; then take up the rabbets and pour the sauce over them. Garnish with lemon.

How To Boil A Rabbit With Onions

Boil a rabbit about half an hour in a good deal of water, and take off the scum as soon as it rises. Take onions and peel them and throw them into water as you do them. Then cut them into dices, and boil them in milk and water, skimming the liquor; they will take about half an hour. This done, throw them into a sieve to drain off the liquor, chop them small, and put them in a saucepan; then shake in a little flour, and add three spoonfuls of cream, with a good piece of butter; put them over the fire and stew them till they become thick and fine; lay the rabbit in the dish, cut off the head, cleave it in two, and lay one part on one side of the dish, and the other on the other; then pour the sauce over it.

How To Make A Fricassy Of Rabbits

This is done in the same manner as making the white and brown fricaffy of chickens; which see.