A Jugged Hare

Bone a hare, and put the bones into a soup-pot, with lean ham, six or eight large onions, a small quantity of parsley, a little mace, one pint of stock, and a pint of port wine ; put the pot on the fire to boil for two hours, and strain it off; put the hare on the fire to blanch, with a little cold water ; when it comes to a boil, take and wash it in several waters, then cut the legs into two pieces, the long way ; cut the shoulder part from the back; then split the back down, and cut each half into three pieces; then put it into a small soup-pot, and the liquor which the hones were stewed in ; cut one pound of ham, fat and lean, into neat pieces, and put them to the hare; cover the meat over with paper, and also the lid of the pot; put the pot into a stew-pan of water, and let the water come above three parts up the pot; put it on to boil; it should boil for three hours, or until the hare is quite tender; (when the water boils away that is in the stewpan, put more boiling water); when done, put it on the dish, the hare in the middle, and the ham round the sides; skim the liquor very clean from the fat, and put it to the hare. There may be a few button onions sent up on the hare. It should be sent up in a deep dish.

N. B. It will make either a middle or a flank dish, in large dinners.

A Civet Of Hare

Cut up a hare (that has not been roasted too dry as neat as you can, by leaving as little bone as possible ; put the trimmings into a stewpan, with four large onions, a faggol of thyme and parsley, a few blades of mace, a pint of good stock, and a pint of port wine ; put them on a slow stove ; let it boil very gently for two hours, and strain it off; put a hit of butter into a stewpan to melt, and add a little flour; stir it about, to mix it. and then put the liquor that was strained from the trimmings of the hare; let it boil for a few minutes, and strain it through a tammy; boil two dozen of button onions in stock, and put them to the civet ; dish the hare first, put the sauce over it, and onions at the top.

Florendine Hare

Let your hare he a full grown one, and let it hang up four or live days before you case it; let the ears remain on, but take out all the bones, except those of the head, which must be left entire; lay your hare on the table, and put into it the following force-meat: - take the crumb of a penny loaf, the liver shred fine, half a pound of fat bacon, scraped, a glass of red wine, an anchovy, two eggs, a little winter savory, some sweet marjoram, and a little pepper, salt, and nutmeg: having put this into the belly, roll it up to the head, and fasten it with packthread, as you would a collar of veal; wrap it in a cloth, and boil it an hour and a half in a saucepan, covered, with two quarts of water: as soon as the liquor is reduced to about a quart, put in a pint of red wine, a spoonful of lemon-pickle, one of catsup, and the same of browning; then stir it till it is reduced to a pint, and thicken it with butter rolled in flour; lay round your hare a few morels, and four slices of force-meat boiled in the caul of a leg of veal : when you dish it up, draw the jaw-bones, and stick them in the sockets of the eyes ; let the ears lav hack, on the roll, and stick a sprig of myrtle in the mouth; strain your sauce over it, and garnish with barberries and parsley.

Fillets Of Hare Larded, And A Puree Of Hare Under Them

THE fillets of hare are cut the same as fillets of rabbits; the remaining part of the hare put into a stewpan, with a few shalots, about a quarter of a pound of lean ham, a faggot, a few blades of mace, half a pint of port wine, and half a pint of good stock; put the stewpan on a stove to boil very slowly for two then stra in the liquor from the hare, and pick all the meat off the bones; put the meat to the liquor and the lean ham ; put it into a tammy, rub it through, and put it into a stewpan to keep hot; put the puree on the dish, and the fillets on the puree.

Potted Hare

Bone a hare and cut it up in .small pieces; cut as much fat and lean ham as there is hare; put it into a stewpan, with a bit of butter, a little stock, pepper, salt, and a little fine spice; put it on a slow stove, to draw down, for an hour; then put a pint of port wine, and let it boil very slow till all the liquor is reduced to a glaze; put it into a mortar, and pound it till very fine; taste it, that you may know if it wants any more seasoning ; put it into potting pots, pour clarified butter over it, and put it into a slow oven for half an hour; then take it out, put it to cool, and fill it up with clarified butter; either send it up in the pot, or turn it out, and glaze it with aspic.