60

To jug an Har
Cut an hare in peices but don't wash it season it wit
half an onion shred very fine a sprig of time and a litle
parsly all shred, and black peper & salt as much as will
lie on a shilling, half a nutmeg and little lemon peel
Strew all these over your hare and slice half a pound of fat
bacon into thin slices then put your hare into a jug, a
layer of hare & the slices of bacon on it, so do till all is in
the jug, stop the jug close, that not any steam can go out,
then put in a pot of cold water lay a little tile on the top,
and let it boil three hours, take jug out of the Kettle &
put half a pound of butter in it, and shake it togeather till the
butter is melted then pour it in the dish garnished
with Lemmon.

To Jug Pidgeons.
Pull Crop and draw your pigeons but not wash them save
save the livers, put them in scalding water & set them on
the fire for a minute or two then take them out and bruise
them small with the back of a spoon mix with them a little
peper, salt and grated nutmeg lemon peel shred very
fine & some grated bread work these together with raw
Eggs and rolled in butter and put a bitt into the crop & belley
of the pigeons and [seoiv pu] the neck and vent. then dip your
pigeons in water and season them with peper and salt as
for a pye- Then put them in your jugwith a peice of Sallary and put in a peice of butter rolled in flower Shake
it till it is thick and pour it on your pigeons
garnish your Dish with lemon--

[seoiv pu]
Note: might be "sew up", as in "sew up the neck and vent.