English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

to Jug a_ HARE. Take a young hare, cut her in pieces as you did for stewing, and beat it well, season it with the same seasoning you did before, put it into a pitcher or any other close pot, with half a pound of butter, set it in a pot of boiling water, stop up the pitcher close with a cloth, and lay upon it some weight for fear it should fall on one side; it will take about two hours in stewing; mind your pot be full of water, and keep it boiling all the time; when it is enough take the gravy from it, clear off the fat, and put her into your gravy in a stew-pan, with a spoonful or two of white wine, a little juice of lemon, shred lemon-peel and mace; you must thicken it up as you would a white fricassy. Garnish your dish with sippets and lemon. 50. _To roast a_ HARE _with a pudding in the belly_. When you have wash'd the hare, nick the legs thro' the joints, and skewer them on both sides, which will keep her from drying in the roasting; when you have skewer'd her, put the pudding into her belly, baste her with nothing but butter: put a little in the dripping pan; you must not baste it with the water at all: when your hare is enough, take the gravy out of the dripping pan, and thicken it up with a little flour and butter for the sauce. _How to make a_ Pudding _for the_ Hare. Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver. 51. _To make a brown fricassy of_ RABBETS. Take a rabbet, cut the legs in three pieces, and the remainder of the rabbet the same bigness, beat them thin and fry them in butter over a quick fire; when they