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James Doak cookbook: The art of cookery, circa 1760s

Page 10

To roast a Hare
Take a hare when it is [cas'd?] and make a Pudding, take a Quarter of a pound of Suet, and as much Crumbs of Bread. a little Parsley shred fine and about as much thyme as will lay on a Sixpence, then shred; an anchovy shred small, a very little Pepper and Salt, Some Nutmegs, 2 Eggs, and a little lemon peal. mix all this to gether, and put it into the Hare, Sew up the Belly, spit it, and lay it on the fire, which must be a good one. your Dripping-pan must be very clean & nice. put 2 Quarts of milk and half a pound of Butter into the pan: keep basting it all the Time it is Roasting. with the Butter & milk, till the Whole is us'd and your Hare will be Enough
you must first parboil it and Chop it fine.
Different Sorts of Sauce for a Hare
Take for sauce, a pint of Cream & 1/2" of fresh Butter: put them in a Sauce pan, and keep stirring it with a Spoon till all the Butter is melted: and the Sauce thick; then take up the hare: and pour the Sauce in to the Dish. 
Another Way to make Sauce for a Hare, is to make good gravy, thick'nd with a little piece of Butter rool'd in Flour, and pour it into the dish. you may leave the Butter out if you do not like it, and have some Currant Jelly Warm'd in a Cup a red Wine and Sugar Boil'd to Syrup; done thus:  take 1/2 pint of Red Wine a quarter of a pound of sugar and set over a slow fire to simmer for a 1/4 of an Hour. you may do half the Quantity and put it into a Sauce Boat or Bason.

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To roast a Hare Take a hare when it is [cas'd?] and make a Pudding, take a Quarter of a pound of Suet, and as much Crumbs of Bread. a little Parsley shred fine and about as much thyme as will lay on a Sixpence, then shred; an anchovy shred small, a very little Pepper and Salt, Some Nutmegs, 2 Eggs, and a little lemon peal. mix all this to gether, and put it into the Hare, Sew up the Belly, spit it, and lay it on the fire, which must be a good one. your Dripping-pan must be very clean & nice. put 2 Quarts of milk and half a pound of Butter into the pan: keep basting it all the Time it is Roasting. with the Butter & milk, till the Whole is us'd and your Hare will be Enough you must first parboil it and Chop it fine. Different Sorts of Sauce for a Hare Take for sauce, a pint of Cream & 1/2" of fresh Butter: put them in a Sauce pan, and keep stirring it with a Spoon till all the Butter is melted: and the Sauce thick; then take up the hare: and pour the Sauce in to the Dish. Another Way to make Sauce for a Hare, is to make good gravy, thick'nd with a little piece of Butter rool'd in Flour, and pour it into the dish. you may leave the Butter out if you do not like it, and have some Currant Jelly Warm'd in a Cup a red Wine and Sugar Boil'd to Syrup; done thus: take 1/2 pint of Red Wine a quarter of a pound of sugar and set over a slow fire to simmer for a 1/4 of an Hour. you may do half the Quantity and put it into a Sauce Boat or Bason.