A large one is generally chosen for this purpose, although you run the risk of its not being tender; but since flavour is the essential here, we must guard against the toughness by hanging it with the skin on, and not opened for a fortnight if it came to hand quite fresh killed. A stuffing should be made of
| Best salt butter | ½ | lb. |
| Grated bread. | 1 | lb. |
| Thyme, in powder | ½ | oz. |
| Marjorum, in powder | ½ | oz. |
| Lemon thyme, in powder | ¾ | oz. |
and the hare stuffed and basted as if for the parlour or dining-room. Here, before the meat is cold, it should be separated from the bones and well picked over, then, with clarified butter at hand, it must be pounded well till of a nice stiff paste, and then seasoned with
| Mace, in powder | ½ | oz. |
| Cloves, in powder | ¾ | oz. |
| Nutmegs, in powder | ¾ | oz. |
| Red currant jelly, liquefied | 1 | teacupful |
| Port wine | 1 | teacupful |
When these are well blended with the mass, you may fill pots and jars, and proceed as usual with clarified butter to cover, and writing paper over the pots.
POTTED MOOR GAME.
It is absolutely necessary that the greatest nicety prevails in the picking and dressing of these species of game, and we shall leave that to the poulterer and the cook, and only offer our advice as to the different ingredients most acceptable as seasonings. Moor game will bear hanging longer, and must not be overdone with fire, as they possess a flavour well worth keeping. Season your birds with
| Cloves | 1 | oz. |
| Mace | ½ | oz. |
| Cayenne | ¾ | oz. |
| Table salt | 6 | oz. |
| Bay leaves | 2 | oz. |
and roast them a nice brown. Their heads, which in general are made to be seen protruding, should be glazed, and the pots just nicely adapted to contain one bird each. Clarified butter must wholly cover the body and half an inch above. Writing paper, pasted on, covers all.
POTTED SNIPES AND WOODCOCKS.