Florentine Hares.
LET your hare be a full-grown one, and let it hang up four or five days before you cafe it. Leave on the ears, but take out all the bones, except those of the head, which must be left entire. Lay your hare on the table, and put into it the following forcemeat: Take the crumb of a penny loaf, the liver shred fine, half a pound of fat bacon scraped, a glass of red wine, an anchovy, two eggs, a little winter savory, some sweet marjoram, thyme, and a little pepper, salt, and nutmeg. Having put this into the belly, roll it up to the head, and fasten it with thread, as you would a collar of veal. Wrap it in a cloth, and boil it an hour and a half, in a sauce-pan covered, with two quarts of water. As soon as the liquor is reduced to about a quart, put in a pint of red wine, a spoonful of lemon-pickle, one of catchup, and the same of browning. Then stew it till it is reduced to a pint, and thicken it with butter rolled in flour. Lay round your hare a few morels, and four slices of forcemeat boiled in a caul of a leg of veal. When you dish it up, draw the jaw-bones, and stick them in the sockets of the eyes. Let the ears lie back on the roll, and stick a sprig of myrtle in the mouth. Strain your sauce over it, and garnish with barberries and parsley.