fricassy.

Garnish your dish with sippets and lemon.


50. _To roast a_ HARE _with a pudding in the belly_.


When you have wash'd the hare, nick the legs thro' the joints, and
skewer them on both sides, which will keep her from drying in the
roasting; when you have skewer'd her, put the pudding into her belly,
baste her with nothing but butter: put a little in the dripping pan;
you must not baste it with the water at all: when your hare is enough,
take the gravy out of the dripping pan, and thicken it up with a little
flour and butter for the sauce.

_How to make a_ Pudding _for the_ Hare.

Take the liver, a little beef-suet, sweet-marjoram and parsley shred
small, with bread-crumbs and two eggs; season it with nutmeg, pepper
and salt to your taste, mix all together and if it be too stiff put in
a spoonful or two of cream: You must not boil the liver.


51. _To make a brown fricassy of_ RABBETS.

Take a rabbet, cut the legs in three pieces, and the remainder of the
rabbet the same bigness, beat them thin and fry them in butter over a
quick fire; when they are fried put them into a stew-pan with a little
gravy, a spoonful of catchup, and a little nutmeg; then shake it up