Hare, to jug. No. 3.
Cut the hare in pieces, but do not wash it; season with an onion shred fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, and the peel of one lemon. Cut half a pound of fat bacon into thin slices; then put it into a jug, first a layer of hare and then one of bacon; proceed thus till the jug is full: stop it close, that no steam may escape; then put it in a pot of boiling water, and let it boil three hours. Take up the jug; put in a quarter of a pound of butter mixed with flour; set it in your kettle again for a quarter of an hour, then put it in your dish. Garnish with lemon-peel.