94.


95. ... bacon, you may put in two or three slices when you send them to
the oven.


96. _How to make a_ HARE-PIE.

Parboil the hare, take out the bones, and beat the meat in a mortar
with some fat pork or new bacon, then soak it in claret all night, the
next day take it out, season it with pepper, salt and nutmeg, then lay
the back bone into the middle of the pie, put the meat about it with
about three quarters of a pound of butter, and bake it in a puff-paste,
but lay no paste in the bottom of the dish.


97. _To make a_ HARE-PIE _another Way_.

Take the flesh of a hare after it is skined, and string it: take a
pound of beef-suet or marrow shred small, with sweet-marjoram, parsley
and shalots, take the hare, cut it in pieces, season it with mace,
pepper, salt and nutmeg, then bake it either in cold or hot paste, and
when it is baked, open it and put to it some melted butter.


98. _To make_ PIG _Royal_.