The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Hares baked to be eaten cold.

Your Hare being parboil'd, and the flesh taken from the bones, mingle it with some Westphalia Ham boiled very tender; mince these well together, and beat them in a Morter, then season them with sweet Herbs, Pepper, Salt, Cloves, Mace and Nutmeg, with a little Vinegar, and the yolks of four Eggs, then beat them again, till you have reduced them into a pulpy substance: having your Pye made in some proportion like a Hare, lay in some of the Meat, wash it with the volks of Eggs, and squeeze

it down, then lay a laying of Bacon, cut indifferently small, and wash that likewise, and so do over every lay till all your meat be in the Pye; the last lay must be the Ba∣con with Butter a top, then close it, setting the Ears and Head in their proper places, with a Funnel in the middle, and when it is baked, fill it with clarified But∣ter, and when you carve it begin at the Tail.