This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Hares and Rabbits Ears, to different Sauces. Scald them well as those of Lambs, and braze them tender in a light Braze, with a glass of Wine and one or two slices of Lemon: When they arc very tender, put them to what Sauce you please; or fry, dipped in a good thick Batter. The Sauce ought to be pretty relishing.