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To chess a Jugged Hare, to boil Rabbits, <Spc.
as woodcocks, with a toast under them, and gravy and
butter.
To dress a Jugged Hare Cut it in little pieces, lard
them here and there with little slips of bacon, season
^with a little pepper and salt, put them in an earthen
jug, with a blade or two of mace, an onion stuck with
cloves, and a bundle of sweet herbs ; cover the jug close
that nothing can get in, then set it in a pot of boiling
water, and three hours will do it; then turn it out in
the dish, and take out the onion and sweet herbs, and
send it to table hot. If you do not like it larded, leave
it out. ,
To boil Rabbits. Truss them for boiling, boil them
quick and white ; put them in a dish, with onion sauce
over, made thus : take as many onions as you think will
cover them ; peel them, and boil them tender, strain them
off, squeeze them very dry, and chop them fine; put them
in a stevvpan, with a piece of butter, half a pint of cream,
a little salt, and shake in a little flour; stir them well
over a gentle fire, till the butter is melted ; then put
them over the rabbits: or a sauce made thus: blanch
the livers, and chop them very fine, with some parsley
blanched and chopped ; mix them with melted butter,
and put it over ; or with gravy and butter.
Cod Sounds broiled with Gravy. Scald them in hot wa-
ter, and rub them with salt well; blanch them ; that
is, take oft' the black dirty skin, set them on in cold
water, and let them simmer till they begin to be tender;
take them out and flour them, and broil them on the
gridiron. In the mean time take good gravy, mustard,
a bit of butter rolled in flour, boil it, season it with pep-
per and salt. Lay the sounds in a dish, and pour the
sauce over them.
Fried Sausages. Take half a pound of sausages, and
six, apples, slice four as thick as a crown, cut the other
two in quarters, fry them with the sausages of a fine
light brown, lay the sausages in the middle of the dish,
and the apples round. Garnish with the quartered
apples.
