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VVAsh him in faire water, thē perboile him, and lay him in colde water a∣gaine, then Larde him and roast him on a Broche, then to make sauce for him, take red vinagre, Salt, Pepper, ginger, Cloues, Mace, and put thē togither, then mince ap∣ples and onions, and fry them in a Panne, then put your sauce to them with a little sugar, and let them boyle well togither, thē baste it vpon your Hare, and so serue it.