Hares.
CASE your hare, wash it thoroughly clean, then cut
it up as you would do for eating, put it into a pot, and
season it with pepper, salt, and mace. Put on it a pound
of butter, tie it down close, and bake it in a bread oven.
When it comes out, pick the meat clean from the bones,
and pound it very fine in a mortar, with the fat from
your gravy. Then put it close down in your pots, and
pour over clarified butter.