very little pepper and salt, some nutmeg, two eggs, and a little lemon peel. Mix all these together, and put it into the hare. Sew up the belly, spit it, and lay it to the fire, which must be a good one. Your dripping-pan must be very clean and nice. Put in two quarts of milk and half a pound of butter into the pan keep basting it all the while it is roasting, with the butter and milk, till the whole is used, and your hare will be enough. You may mix the liver in the pudding, if you like it. You must first parboil it, and then chop it fine.
Different sorts of sauce for a hare.
TAKE for sauce, a pint of cream and half a pound of fresh butter; put them in a saucepan, and keep stirring it with a spoon till the butter is melted, and the sauce is thick; then take up the hare, and pour the sauce into the dish. Another way to make sauce for a hare, is to make good gravy, thickened with a little piece of butter rolled in four, and pour it into your dish. You may leave the butter out, if you don't like it, and have some currant jelly warmed in a cup, or red wine and sugar boiled to a syrup; done thus: take half a pint of red wine, a quarter of a pound of sugar, and set over a slow fire to simmer for about a quarter of an hour. You may do half the quantity, and put it into your sauce-boat or bason.
To broil steaks.
FIRST have a very clear brisk fire: let your gridiron be very clean; put it on the fire, and take a chaffing-dish with a few hot coals out of the fire. Put the dish on it which is to lay your steaks on, then take fine rump steaks about half an inch thick; put a little pepper and salt on them, lay them, on the gridiron, and (if you like it) take a shalot or two, or a fine onion and cut it fine; put it into your dish. Don't turn your steaks till one side is done, then when you turn the other side there will soon be fine gravy lie on the top of the steak, which you must be careful not to lose. When the steaks are enough, take them carefully off into your dish, that none of the gravy be lost; then have ready a hot dish and cover, and carry them hot to table, with the cover on.
