Mix a quarter of a pound of beef suet, the same quantity of bread crumbs, two drachms of parsley, a drachm and a half of sweet marjoram, or lemon-thyme, and the same of grated lemon-peel; an onion or shalot chopped fine, a little salt and pepper, and the yolks of two eggs, all pounded well together. For a boiled turkey, add the soft part of a dozen oysters, a little grated ham or tongue, and an anchovy, if you please.
GAME.
Hare, to dress.
Stuff and lard the hare, trussing it as for roasting: put it into a fish-kettle, with two quarts of strong beef gravy, one of red wine, a bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, and a nutmeg. Cover it up close, and let it simmer over a slow fire till three parts done. Take it up, put it into a dish, and strew over it crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, and half a nutmeg. Set it before the fire, and baste it till it is of a fine light brown; and, while it is doing, skim the gravy, thicken it with the yolk of an egg and a piece of butter rolled in flour, and, when done, put it in a dish, and the rest in a boat or terrine.
Hare, to roast.
Take half a pint of cream, grate bread into it; a little winter savory, thyme, and parsley; shred these very fine; half a nutmeg grated, and half of the hare’s liver, shred; beat an egg, yolk and white together, and mix it in with it, and half a spoonful of flour if you think it too light. Put it into the hare and sew it up. Have a quart of cream to baste it with. When the hare is roasted, take some of the best of the cream out of the dripping-pan, and make it fine and smooth by beating it with a spoon. Have ready melted a little thick butter, and mix it with the cream, and a little of the pudding out of the hare’s belly, as much as will make it thick.