Take a pig about a month old and dress it, lay it down to the fire,
when the skin begins to harden you must take it off by pieces, and when
you have taken all the skin off, draw it and when it is cold cut it in
quarters and lard it with parsley; then roast it for use.


48. _How to stew a_ HARE.

Take a young hare, wash and wipe it well, cut the legs into two or
three pieces, and all the other parts the same bigness, beat them all
flat with a paste-pin, season it with nutmeg and salt, then flour it
over, and fry it in butter over a quick fire; when you have fried it
put into a stew-pan, with about a pint of gravy, two or three spoonfuls
of claret and a small anchovy, so shake it up with butter and flour,
(you must not let it boil in the stew-pan, for it will make it cut
hard) then serve it up. Garnish your dish with crisp parsley.


49. _How to Jug a_ HARE.

Take a young hare, cut her in pieces as you did for stewing, and beat
it well, season it with the same seasoning you did before, put it into
a pitcher or any other close pot, with half a pound of butter, set it
in a pot of boiling water, stop up the pitcher close with a cloth, and
lay upon it some weight for fear it should fall on one side; it will
take about two hours in stewing; mind your pot be full of water, and
keep it boiling all the time; when it is enough take the gravy from it,
clear off the fat, and put her into your gravy in a stew-pan, with a
spoonful or two of white wine, a little juice of lemon, shred
lemon-peel and mace; you must thicken it up as you would a white