CUT a large hare in pieces, ſeaſon it well with mace, nutmeg, pepper, and ſalt, put it in a jug, with half a pound of butter, cover it cloſe up with a paſte or cloth, ſet it in a copper of boiling water, and let it ſtew one hour and a half, then take it out to cool, and make a rich forcemeat of a quarter of a pound of ſcraped bacon, two onions, a glaſs of red wine, the crumb of a penny loaf, a little winter savory, the liver cut ſmall, a little nutmeg, ſeaſon it high with pepper and ſalt, mix it well up with the yolks of three eggs, raiſe the pie, and lay the forcemeat in the bottom, lay in the hare, with the gravy that came out of it, lay the lid on, and put flowers or leaves on it ; it will take an hour and a half to bake it.—It is a handſome ſide diſh for a large table.