Jugged Hare

Case the hare, cut off the shoulders and legs, and the back into three pieces. Daub them well with fat bacon, and put them into a stewpot with the trimmings. Add to them allspice, mace, whole pepper, a little of each; a small clove of garlick, three onions, two bay leaves, parsley, thyme and savory, tied together in a small bunch; a quart of veal stock, three gills of red port; and simmer them over a fire till three parts done. Then take out the shoulders, legs, and back: put them into another stewpan, strain the liquor to them, add some passed flour and butter to thicken it a little. Let it stew till tender, skim it free from fat, season with cayenne, salt and lemon juice, and serve it up in a deep dish.

Glaized Hare

Case the hare, bone it as whole as possible, wash it, and fill the inside with light forcemeat: then sew it up, and truss it as for roasting. Lard the back with bacon, the same as a fricando veal: cover it with a veal caul, and roast it very gently. When it is to be served up, take off the caul, glaize the larding, and put strong cullis, with a gill of red port boiled with it, under the hare.