1027. - To Roast Hare

After it is skinned, let it be extremely well wiped; and, if old, lard it, which will make it tender, as will also letting it lie in vinegar. If, however, it is put into vinegar, it should be exceedingly well washed in water afterwards. Put a large well-seasoned stuffing into the belly, and then sew it up. Baste it well with milk till half done, and afterwards with butter. The hare should be kept at a distance from the fire at first. Serve with a fine froth, rich gravy, and currant jelly sauce; little gravy in the dish. For stuffing use the liver pounded, an anchovy, some fat bacon, a little suet, herbs, pepper, salt, nutmeg, crumbs of bread, and an egg to bind it all. The ears must be nicely cleaned, singed, and made crisp, being reckoned a dainty.

1029. - Pilau Of Rabbit

Cut up a rabbit or fowl; pound a couple of onions in a mortar; extract the juice, and mix it with a saltspoonful of ground ginger, a teaspoonful of salt, and the juice of a lemon: rub this into the meat; cut up two onions in slices, and fry them in a quarter of a pound of butter. When brown take them out and put in the meat; let them stew together. Have one pound of rice half boiled in broth; put the whole meat, etc, into a jar, with half a pint of milk, some whole peppercorns, half a dozen cloves, and a little more salt. Secure the mouth of the jar, and bake it until done enough, adding a little broth, should the butter and milk not be sufficient to moisten it.

1030. - To Crisp Parsley

Pick some bunches of young parsley, wash them, and swing them in a cloth to dry; put them on a sheet of paper in a toaster before the fire, and keep them frequently turned, till they are quite crisp, which will be in about six or eight minutes.

1031. - To Fry Parsley

When the parsley has been washed and thoroughly dried, throw it into lard or butter which is on the point of boiling; take it up with a slice the instant it is crisp, and lay it on a paper on a sieve before the fire. A wire basket is the nicest thing to use for frying parsley, or any thing requiring to be fried.

1032. - Fried Bread For Garnishing

Take slices of stale bread about a third of an inch thick, cut them into shapes with a paste-cutter, fry them in fresh butter a light brown, lay them upon a cloth to dry, and place them round the dish. They may be made to adhere by brushing the under part with a little flour mixed with white of egg.

Bread Crumbs

All game and small birds are improved by the addition of bread crumbs, either fried or toasted; the latter is the more delicate preparation: grate the crumbs, and put them into a tin shallow dish before the fire, shaking them occasionally, until they are well browned: send them up in the dish; with a tureen of good brown gravy made from the insides and trimmings of the birds, but without any kind of seasoning.

1035. - Venison Steaks

Cut them from the neck; season them with pepper and salt. When the gridiron has been well heated over a bed of bright coals, grease the bars, and lay the steaks upon it. Broil them well, turning them once, and taking care to save as much of the gravy as possible. Serve them up with some currant jelly laid on each steak.