Roasted Hare
Turkey and fowl, and ham and chine,
On which the cits prefer to dine,
With partridge, too, and eke a Hare,
The luxuries of country fare,
She nicely cooked with bounteous care.
Cut the skin from a hare that has been well soaked, put it on the spit, and rub it well with Madeira, pricking it in various places that it may imbibe plenty of wine; cover it entirely with a paste, and roast it. When done, take away the paste, rub it quickly over with egg, sprinkle breadcrumbs, and baste it gently with butter (still keeping it turning before the fire), until a crust is formed over it, and it is of a nice brown color; dish it over some espagnole with Madeira wine boiled in it; two or three cloves may be stuck into the knuckles, if you think proper.