The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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.

Hare roasted.

Having larded your Hare with small Lard, and stuck him with Cloves pretty thick, then make a Pudding of grated Bread, Currans, Eggs, Sugar, grated Nut∣meg, beaten Cinamon, and a little Salt; you may do well to add some sweet Cream: with this Pudding made pretty stiff, stuff the Hares belly and roast her: Venison sauce is as proper as any what∣ever; but for variety you may take Nut∣meg, Ginger, beaten Cinamon, boil'd Prunes, Pepper and Currans strained, Bread grated, Sugar and Cloves, all which you must boil together, till they are as thick almost as Custard.

Some will roast a Hare with the skin on, making a stuffing of all manner of sweet Herbs, minced very small, and wrapt up in Butter made into a Ball: this they put into the Hares belly, pricking it up very close; all the while it is roasting with the skin on it, it must be basted with Butter: being almost enough, then strip the skin off, and stick Cloves on his back and sides, bread it very well with grated Man∣chet, Flowre and Cinamon, then froth it up and dish it: the usual sauce is Claret

wine, Vinegar, Sugar, Cinamon, Ginger, boil'd up to a moderate thickness.