TAKE for sauce, a pint of cream and half a pound of fresh butter; put them in a sauce-pan, 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 flour, 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 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.