5 The Art of Cookery * 
To ftew a hare. 
CUT it into pieces, and put it into a ftew-pan,with a blade cr 
two of nrace, fome whole pepper black and white, an onion 
ftuck with cloves, an anchovy, a bundle of fweet-herbs, and a 
nutmeg cut to pieces, and cover it with water ; cover the ftew- 
pan clofe, let it ftew till the hare is tender, but not too much 
done : then take it up, and with a fork take out the hare into a 
clean pan, ftrain the fauce through a coarfe fieve, empty all out 
of the pan, put in the hare again with the fauce, take a piece of 
butter as big as a walnut rolled in flour, and put in likewife one 
fpoonful of catchup, and one of red wine ; ftew all together 
(with a few freflh muflirooms, or pickled ones if you have any) 
till it is thick and frnooth ; then difh it up, and fend it to table. 
You may cut a hare in two, and ftew the fore-quarters thus, and 
roaft the hind-quarters with a pudding in the belly. 
A hare civet. 
BONE the hare, and take out all the ftnews, then cut one half 
in thin flices, and the other half in pieces an inch thick, flour 
them and fry them in a little frefh butter as collops, quick, and 
have ready fome gravy made good with the bones of the hare 
and beef, put a pint of it into the pan to the hare, fome muftard 
and a little elder vinegar ; cover it clofe, and let it do foftly till 
it is as thick as cream, then difh it up with the head in the 
middle. 
Portuguefe rabbits. 
I HAVE, in the beginning of my book, given dire&ions for 
boiled and roafted. Get fome rabbits, trufs them chicken fafhion, 
the head muft be cut off*, and the rabbit turned with the back 
upwards, and two of the legs ftripped to the claw-end, and fo 
miffed with two (kewers. Lard them, and roaft them with what 
fauce you pleafe. If you want chickens, and they are to appear 
as fuch, they muft be dreffed in this manner : but if otherwife, 
the head muft he fkewered back, and come to the table on, with 
liver, butter, and parfley, as you have for rabbits, and they look 
very pretty boiled and truffed in this manner, and fmothered with 
onions : or if they are to be boiled for chickens, cut off the 
bead, and cover them with white celery-fauce, or rice-fauce 
toffed up with cream. 
Rabbits furprije . 
BOAST two half-grown rabbits, cut off the heads clofe to 
the {boulders and the firft joints ; then take off all the lean 
meat from the back bones, cut it final!* and tofs it up with fix 
