lt; Let all these boil softly the space of
two hours, now and then stirring it; being finely stewed, dish it
up, and stick about it fried tost, or stock fritters, _&c._

Or to this foresaid Hash, you may add some yolks of hard eggs minced
among the meat, or minced and mingled, and put whole currans, whole
capers, and some white wine.

Or to this foresaid Hash, you may, being hashed, put nothing but
beaten Butter only with lemon, and the meat cut like square dice,
and serve it with beaten butter and lemon on fine carved sippets.

_To Hash a Hare._

Cut it in two pieces, and wash off the hairs in water and wine,
strain the liquor, and parboil the quarters; then take them and put
them into a dish with the legs, shoulders, and head whole, and the
chine cut in two or three pieces, and put to it two or three grate
onions whole, and some of the liquor where it was parboil'd: stew it
between two dishes till it be tender, then put to it some pepper,
mace, nutmeg, and serve it on fine carved sippets, and run it over
with beaten butter, lemon, some marrow, and barberries.

_To hash or boil Rabits divers ways, either in quarters
or slices cut like small dice, or whole or minced._

Take a rabit being flayed, and wiped clean, cut off the legs,
thighs, wings, and head, and part the chine into four pieces or six;
put all into a dish, and put to it a pint of white wine, as much
fair water, and gross pepper, slic'd ginger, some salt butter,
a little time and other sweet herbs finely minced, and two or three
blades of mace, stew it the space of two hours leisurely; and a
little before you dish it, take the yolks of six new laid eggs and
dissolve them with some grapes, verjuyce, or wine vinegar, give it a
warm or two on the fire, till the broth be somewhat thick, then put
it in a clean dish, with salt about the dish, and serve it hot.

_A Rabit hashed otherways._

Stew it between two dishes in quarters, as the former, or in peices
as long as your finger, with some strong broth, mace, a bundle of
sweet herbs, and salt; Being well stewed, strain the yolks of two
hard eggs with some of the broth, and put it into the broth where
the Rabit stews, then have some cabbidge lettice boiled in water;
and being boild squeeze away the water, and put them in beaten
Butter, with a few raisins of the Sun boiled in water also by
themselves; or in place of lettice use white endive. Then being
finely stewed, dish up the rabit on fin