44. To bake a Hare.
Take the best of the Hare minced and seasoned with Pepper, Salt, and Mace, then make a proporti∣on of the Head, or Shoulders, as you make for an Hare
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Take the best of the Hare minced and seasoned with Pepper, Salt, and Mace, then make a proporti∣on of the Head, or Shoulders, as you make for an Hare
pasty, and lay in a layer of Flesh, and a lay of Lard, and butter a loft and beneath, and make a Gallentine for it in a Saucer,