eet-herbs.
With the marrow mix some eggs, spice, and cream; then sew it in the
belly of the hare; roast, and serve it up with butter, drawn with cream,
gravy, or claret.

_Hare, to hash._

Cut the hare into small pieces, and, if any stuffing is left, rub it
small in gravy, and put to it a glass of red wine, a little pepper,
salt, an onion, and a slice of lemon. Toss it up till hot through, and
then take out the lemon and onion.

_Hare, to jug._ No. 1.

Cut and put it into a jug, with the same ingredients as for stewing, but
no water or beer; cover it closely; set it in a kettle of boiling water,
and keep it boiling three hours, or until the hare is tender; then pour
your gravy into the stewpan, and put to it a glass of red wine and a
little cayenne; but if necessary put a little more of the gravy, thicken
it with flour; boil it up; pour it over the hare, and add a little
lemon-juice.

_Hare, to jug._ No. 2.

Cut and joint the hare into pieces; scald the liver and bruise it with a
spoon; mix it with a little beaten mace, grated lemon-peel, pepper,
salt, thyme, and parsley shred fine, and a whole onion stuck with a
clove or two; lay the head and neck at the bottom of the jar; lay on it
some seasoning, a very thin slice of fat bacon, then some hare, and
bacon, seasoned well in. Stop close the jug or jar with a cork, to
prevent any water getting in or the steam evaporating; set it in a pot
of hot water, and let it boil three hours; then have ready some strong
beef gravy boiling, and pour it into the jug till the hare is just
covered; shake it, pour it into your dish, and take out the onion.

_Hare, to jug._ No. 3.

Cut the hare in pieces, but do not wash it; season with an onion shred
fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram,
and the peel of one lemon. Cut half a pound of fat bacon into thin
slices; then put it into a jug, first a layer of hare and then one of
bacon; proceed thus till the jug is full: stop it close, that no steam
may escape; then put it in a pot of boiling water, and let it boil three
hours. Take up the jug; put in a quarter of a pound of butter mixed with
flour; set it in your kettle again for a quarter of an hour, then put it
in your dish. Garnish with lemon-peel.

_Hare, to jug._ No. 4.

Cut the hare in pieces, and half season and lard them. Put the hare into
a large-mouthed jug, with two onions stuck with cloves, and a faggot of
sweet-herbs; close down