made Plain and Eajy « 
Tti drefs larks fearfajhion: 
YOU muft trufs the larks ciofe, and cut off the legs, feafon 
them with fait, pepper, cloves, and mace; make a force-meat 
thus : take a veal fweetbread, as much faeef-fuet, a few morels 
and mufhrooms, chop all fine together, forne crumbs of bread, 
and a few fweet-herbs, a little lemon-peel cut frnall, mix all to¬ 
gether with the yolk of an egg, wrap up every lark in force-meat* 
and fhape them like a pear, ftick one leg in the tpp like the ftalk 
of a pear, rub them over with the yolk of an egg and crumbs of 
bread, bake them in a gentle oven, ferve them without fauce i 
or they make a good garnifh to a very fine difh. 
You may ufe veal, if you have not a fweetbread. 
To drefs a hare « 
AS to roafting of a hare, I have given full directions in the 
beginning of the book. 
A jugged hare . 
CUT it into little pieces, lard them here and there with little 
flips of bacon, feafon them with a very little pepper and fait, put 
them into an earthen jugg, with a blade or two of mace, an onion 
ftuck with cloves, and a bundle of fweet-herbs ; cover the jugg 
or jar you do it in fo ciofe that nothing can get in, then fet it in a 
pot of bailing water, keep the water * boiling, and three hours 
will doit; then turn it out into thedifh, and take out the onion 
and fweet-herbs, and fend it to table hot. If you don't like it 
larded, leave it out. 
To Jicare a hare . 
LARD your hare and put a pudding in the belly; put it into 
a pot or fifh-keitle, then put to it two quarts of ft rang d rawed 
gravy, one of red wine, a whole lemon cut, a faggot of fweet- 
herbs, nutmeg, peppef, a little fait, and fix cloves : cover it 
ciofe, and ftew it, over a very flow fire, till it is three parts done; ^ 
then take it up, put it into a difh, and ftrew it over with crumbs 
of bread, a few fweet-herbs chopped fine, feme lemon-peel grat¬ 
ed, and half a nutmeg ; fet it before the fire, and bade it til! it 
is all of a fine light brown. In the mean time take the fat off 
your gravy, and thicken it with the yolk of an egg; take fix 
eggs boiled hard and chopped fmall, fame picked cucumbers cut 
very thin; mix thefewith the fauce, and pour it into the difh. 
A fillet ofmutton or neck ofvenifon may be done the fame way. 
Note, You may do rabbits the fame way, but it mu ft be veal 
gravy, and white wine; adding muflirooms for cucumbers. 
H T$ 
