To ſtew a HARE.
WHEN you have paunched and caſed your
hare, cut her as for eating, put her into a large
ſaucepan, with three pints of beef gravy, a pint of
red wine, a large onion ſtuck with cloves, a
bundle of winter ſavory, a ſlice of horſe-radiſh,
two blades of beaten mace, one anchovy, a
ſpoonful of walnut or mum catchup, one of
browning, half a lemon, Chyan and ſalt to your
taſte, put on a cloſe cover, and ſet it over a gentle
fire, and ſtew it for two hours, then take it up
into a ſoup dish, and thicken your gravy with a
lump of butter rolled in flour, boil it a little,
and ſtrain it over your hare.—Garnish with le-
mon peel cut like ſtraws, and ſerve it up.