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To Jug an hare. flourishes with square of dots

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Cut an hare in pieces but dont wash it, season it with half
an Onion. Shred very fine, a sprig of Thyme and a little
Parsley all shread - and Beaten pepper and salt as much
as will Lie on a shilling, half an Nutmeg and a Little
Lemon peel - strew all these over the Hare and slice
half a pound of fat Bacon into thin slices - then put your
Hare into a Jug, a Layer of Hare and the slices of Bakon
on it - so do till all is in the Jug - stop the Jug Close that
not any steam may go out, then put it in a pot of Cold Water
Lay a Little till on the top and let it boil 3 hours - take the
Jug out of the kettle and put half a pound of Butter in it, and
shake it together till the Butter is melted - then pour it in the
Dish garnish'd with Lemon flourish
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To Clear sugar

Take 2 or 3 Whites of Eggs and put them in to a bason of Water
and with a very clean hand Lather that as you do soape, take nothing
but the froath, and when your syrup boils with a Ladle cover it with it:
do this till your syrup is clear, making still more froath and covering
the syrup with it - it will make the worst sugar as Clear as any, and
fit to preserve any fruit. flourish
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To Jug an hare. flourishes with square of dots

line
Cut an hare in pieces but dont wash it, season it with half
an Onion. Shred very fine, a sprig of Thyme and a little
Parsley all shread - and Beaten pepper and salt as much
as will Lie on a shilling, half an Nutmeg and a Little
Lemon peel - strew all these over the Hare and slice
half a pound of fat Bacon into thin slices - then put your
Hare into a Jug, a Layer of Hare and the slices of Bakon
on it - so do till all is in the Jug - stop the Jug Close that
not any steam may go out, then put it in a pot of Cold Water
Lay a Little till on the top and let it boil 3 hours - take the
Jug out of the kettle and put half a pound of Butter in it, and
shake it together till the Butter is melted - then pour it in the
Dish garnish'd with Lemon flourish
line

To Clear sugar

Take 2 or 3 Whites of Eggs and put them in to a bason of Water
and with a very clean hand Lather that as you do soape, take nothing
but the froath, and when your syrup boils with a Ladle cover it with it:
do this till your syrup is clear, making still more froath and covering
the syrup with it - it will make the worst sugar as Clear as any, and
fit to preserve any fruit. flourish
line