THERE are two ways of cutting up a hare, but the best and readiest way is, to put the point of the knife under the shoulder at g, and cut through all the way down to the rump, on one side of the back-bone, in the line g, h. When you have done this, cut it in the same manner on the other side, at an equal distance from the back-bone, by which means the body will be nearly divided into three. You may now cut the back through the spine or back-bone, into several small pieces, more or less, in the lines i, k. The back is by far the tenderest part, fullest of gravy, and esteemed the most delicate. When you help a person to a part of the back, you must give with it a spoonful of pudding, with which the belly is stuffed, below the letters k, and which may now be easily got at. Having separated the legs from the back-bone, they are easily cut from the belly. The flesh of the leg is next in estimation to the back; but the meat is closer, firmer, and less juicy. The shoulders must be cut off in the circular dotted line e, f, g. In a large hare a whole leg is too much to be given to any person at one time, it should therefore be divided. The best part of the leg is the fleshy part of the thigh at h, which should be cut off. Some people are fond of the head, brains, and bloody part of the neck. But before you begin to dissect the head, cut off the ears at the roots, as many people are fond of them when they are roasted crisp.