Jugged Hare

Having skinned and cleaned an old hare, cut it up in pieces, and season them with kitchen pepper, common pepper, and salt; lay these in a jar with some sweet herbs, three onions with a clove in each, and two spoonsful of ketchup and vinegar : tie the jar with a bladder, put a little hay in the bottom of a saucepan, in which place the jar, and pour in water till it is as high as the neck : let the saucepan boil for five hours, filling it up as the water wastes: take up the pieces of hare, place them in a deep dish ; strain the gravy, and thicken it with flour and butter, and serve over the hare.

Soy, English, For Roasted Meat, Poultry, And Fish

Take green walnuts as for pickling, cut them in pieces, and pound in a mortar; squeeze all the juice through a sieve, and to every pint of it, put a pound of anchovies: boil till the anchovies are dissolved, and strain through a sieve : boil again, adding eight eschalots shred, three clores of garlic, allspice, and whole pepper; after these have boiled a short time, add a pint of vinegar, and a bottle of strong stale ale or beer: boil till the escualots are tender; strain through a sieve, and when cold, bottle for use in small bottles.

Pilchard Or Herring, And Leek Pie

Cut the white part of some large leeks, wash them in cold water, drain them, and having scalded them in milk and water, put a layer of them into the dish, and upon them either salted pilchards or herrings, which have soaked for a day in water: upon these place another layer of the cut leeks; cover with a plain crust (see Pies), and when baked, raise the side crust, pour off the liquor, and through the same hole pour half a pint of scalded cream.

Marrow Bones

Having sawed off both ends of the bone, tie a piece of clean rag dipped in boiling water and floured over each, put into boiling water, and when enough, serve in the middle of a dish, with dry toast round it.

Ox Cheek

Cleanse a cheek the day before using it, and let it soak all night in salt and water ; wipe clean and put into a stew-pan with two quarts of water, and a quart of table beer: after it has boiled up, skim it well, and let it simmer gently for two hours, skimming it frequently : then add, six onions cut in slices and fried brown with flour, four large onions with a clove in each, three turnips cut in quarters, two carrots, two leeks also cut, pepper and salt: let it stew till perfectly tender ; take out the cheek, keep it hot, strain the gravy, and when cold, take off the fiat; heat the gravy afresh, and serve in a tureen or bowl, with the cheek in it.

Cow Heels

Boil till tender, (save the liquor they were boiled in and use it in making soup), and serve with melted butter, mustard and vinegar ; or parsley and butter.

Or, having cut the heel into four parts, dip them in yolk of egg, strew grated bread over then), and fry of a nice brown* in dripping: fry sliced onions, lay them in the middle of the dish, and the heel round it.