Hare, to roast.
Take half a pint of cream, grate bread into it; a little winter savory, thyme, and parsley; shred these very fine; half a nutmeg grated, and half of the hare’s liver, shred; beat an egg, yolk and white together, and mix it in with it, and half a spoonful of flour if you think it too light. Put it into the hare and sew it up. Have a quart of cream to baste it with. When the hare is roasted, take some of the best of the cream out of the dripping-pan, and make it fine and smooth by beating it with a spoon. Have ready melted a little thick butter, and mix it with the cream, and a little of the pudding out of the hare’s belly, as much as will make it thick.