Page:Art of Cookery 1774 edition.djvu/136



CUT it into pieces, and put it into a stew-pan, with a blade or two of mace, some whole pepper black and white, an onion stuck with cloves, an anchovy, a bundle of sweet-herbs, and a nutmeg cut to pieces, and cover it with water; cover the stew-pan close, let it stew till the hare is tender, but not too much done: then take it up, and with a fork take out the hare into a clean pan; strain the sauce through a coarse sieve, empty all out of the pan, put in the hare again with the sauce, take a piece of butter as big as a walnut rolled in flour, and put in likewise one spoonful of catchup, and one of red wine; stew all together (with a few fresh mushrooms, or pickled ones if you have any) till it is thick and smooth; then dish it up, and send it to table. You may cut a hare in two, and stew the fore-quarters thus, and roast the hind-quarters with a pudding in the belly.

BONE the hare, and take out all the sinews, then cut one half in thin slices, and the other half in pieces an inche thick, flour them and fry them in a little fresh butter as collops, quick, and have ready some gravy made good with the bones of the hare and beef, put a pint of it into the pan to the hare, some mustard and a little elder vinegar; cover it close, and let it do softly till it is as thick as cream, the dish it up with the head in the middle.

I HAVE, in the beginning of my book given directions for boiled and roasted. Get some rabbits, truss then chicken fashion, the head must be cut off, and the rabbit turned with the back upwards, and two of the legs stripped to the claw-end, and so trussed with tow skewers. Lard them, and roast them with what sauce your please. If you want chickens, and they are to appear as such, they must be dressed in this manner: but if otherwise the head must be dressed in this manner: but if otherwise the head must be skewered back, and come to the table on, with liver, butter, and parsley, as you have for rabbits, and they look very pretty boiled and trussed in this manner, and smothered with onions: or if they are to be boiled for chickens, cut off the head, and cover them with white celery-sauce, or rice-sauce tossed up with cream.

ROAST two half-grown rabbits, cut off the heads close to the shoulders and the first joints; then take off all the lean meat from the back bones, but it small, and toss it up with six