Florendine Hares

Let the hare be a full grown one, and let it hang up four or, five days before you case it. Leave on the ears, but take out all the bones, except those of the head, which must be left entire. Lay the hare on the table, and put into it the following forcemeat: 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, thyme, and a little pepper, salt, and nutmeg. Having put this into the belly, roll it up to the head, skewer 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 weak stock: as soon as the liquor is reduced to about a quart, put in half a pint of red wine, a spoonful of lemon pickle, one of ketchup, and the same of browning : stew 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 forcemeat boiled in a veal caul. When you serve it up, draw the jaw-bones, and stick them in the eyes for horns. Let the ears lie back on the roll, and stick a sprig of myrtle in the mouth. Serve on the sauce.

Florendine Rabbits

Skin three young rabbits, but leave on the ears, and wash and dry them with a cloth. Carefully take out the bones, but leave the head whole, and proceed in the same manner as above directed for the hare. Have ready a white sauce made of veal s:ock, a little anchovy, the juice of half a lemon, or a tea-spoonful of lemon pickle. Strain it, and take a quarter of a pound of butter rolled in flour, so as to make the sauce pretty thick. Keep stirring it while the flour is dissolving. Add a leason of eggs and cream, nutmeg, and salt, and mix with the gravy : let it simmer a little over the fire, and pout-it over the rabbits.

Rabbits Surprised

Take young rabbits, skewer them, and put the same pudding into them as directed for roasted rabbits. When roasted, draw out the jaw-bones, and stick them in the eyes to appear like horns. Then take off the meat clean from the bones; but the bones must be left whole. Chop the meat very fine, with a little shred parsley, some lemon-peel, an ounce of beef marrow, a spoonful of cream, and a little salt: beat up the yolks of two eggs boiled hard, and a small piece of butter, in a marble mortar; then mix all together, and put it into a stew-pan : having stewed it five minutes, lay it on the rabbit where you took the meat off, and put it close down with your hand, to make it appear like a whole rabbit: brush it over with yolk of egg, strew over it grated bread, and with a salamander brown it all over: pour a good brown coulis, made as thick as cream, into the dish, and stick a bunch of myrtle into their mouths.

Rabbits In Casserole

Having divided your rabbits into quarters, you may lard them or not. Shake some flour over them, and fry them in lard or butter: put them into an earthen pan, with a quart of good stock, a glass of white wine, a little pepper and salt, a bunch of sweet herbs, and a small piece of butter rolled in flour: cover close, and let them stew half an hour; then serve them up, and pour the sauce over them.