made ’plain and Eajy. 7 
very little pepper and fait, fome nutmeg, two eggs, and a little 
lemon-peel. Mix all thefe together, and put it into the hare. 
Sew up the belly, fpit it, and lay it to the fire, which muft be a 
good one. Your dripping-pan muft be very clean and nice. Put 
in two quarts of milk and half a pound of butter into the pan : 
keep bailing it all the while it is roafting, with the butter and 
milk, till the whole is ufed, and your hare will be enough. You 
may mix the liver in the pudding, if you like it. You muft 
firft parboil it, and then chop it fine. 
Different forts of fauce for a hare . 
TAKE for fauce, a pint of cream and half a pound of 
frelh butter; put them in afaucepan, and keep ftirring it with 
a fpoon till the butter is melted, and the fauce is thick; then 
take up the hare, and pour the fauce into the dlfh. Another 
way to make fauce for a hare, is to make good gravy, thick¬ 
ened with a little piece of butter rolled in flour, and pour it in¬ 
to your difh. You may leave the butter out, if you don’t like 
it, and have fome currant-jelly warmed in a cup, or red wine 
and fugar boiled to a fyrup; done thus: take half a pint of 
red wine, a quarter of a pound of fugar, and fet over a flow fire 
to fimmer for about a quarter of an hour. You may do half the 
quantity, and put it into your fauce-boat or bafon. 
To broil fteaks . 
FIRST have a very dear brifkfire; let your gridiron be very 
clean; put it on the fire, and take a chaffing-difh with a few 
hot coals out of the fire. Put the difh on it which is to lay 
your fteaks on, then take fine rump (leaks about half an inch 
thick; put a little pepper and fait on them, lay them on the 
gridiron, and (if you like it) take a fhalot or two, or a fine 
onion and cut it fine; put it into your difh. Don’t turn your 
fteaks till one fide is done, then when you turn the other fide 
there will foon be fine gravy lie on the top of the fleak, which 
you muft be careful not to lofe. When the fteaks are enough, 
take them carefully off into your difh, that none of t he gravy be 
loft; then have ready a hot difh and cover, and carry them hot 
to table, with the cover on. 
4 
Directions 
