To make Rabbit taste much like Hare.
Choose a young full grown one: hang it, with the skin on, two or three days: skin, and lay it unwashed in a seasoning of black and Jamaica peppers, in fine powder, putting some port wine into the dish, and baste it occasionally for forty hours: then stuff and roast it as hare, and with the same sauce. Do not wash off the liquor that it lay in.
Potted Rabbit.
Cut up and season three or four after washing them. The seasoning must be mace, pepper, salt, a little Cayenne, and a few pimentos in finest powder. Pack them as close as possible in a small pan, and make the surface smooth. Keep out the carcasses, having taken all the meat off them, and, putting a good deal of butter over the rabbits, bake them gently. Let them remain a day or two, then remove into potting pans; and add some fresh butter to that which already covers them.
SOUPS.
Giblet Soup.
Scald and clean three or four sets of goose or duck giblets; then set them on to stew with a scrag of mutton, or a pound of gravy beef, or bone of knuckle of veal, an oxtail, or some shankbones of mutton; three onions, a blade of mace, ten peppercorns, two cloves, a bunch of sweet herbs, and two quarts of water. Simmer till the gizzards are quite tender, which must be cut in three or four parts; then put in a little cream, a spoonful of flour rubbed smooth with it, and a spoonful of mushroom catsup; or two glasses of sherry or Madeira wine instead of cream, and some Cayenne.
Turnip Soup.
Stew down a knuckle of veal: strain, and let the broth stand still next day; take off the fat and sediment, and warm it, adding turnips cut in small dice: stew till they are tender: put a bit of pounded mace, white pepper, and salt. Before you serve, rub down half a spoonful of flour, with half a pint of cream, and boil with the soup: pour it on a roll in the tureen; but it should have soaked a little first in the soup, which should be as thick as middling cream.