Keep these Meats in a cool dry Place, and you
may preserve them good several Weeks. If you desire to pot a Hare, take the
following Receipt.
To Pot a Hare, from the same.
Take a Hare and bone it, then mince the Flesh very small, with a Pound of
the Fat of Bacon; after which, beat these in a Mortar, and then season your
Meat with Pepper, Salt, Cloves and Mace, adding to it an Ounce of Salt
peter: mix all these well, and let the Meat lie twenty-four Hours, then put
it in an earthen glazed Pot, and bake it three Hours; after which, take it
out, and dry it from the Gravey, then return it to the Pot again, and then
cover it with clarified Butter. This Receipt might have been put in some of
the former Months, as the Hare is then in season; but as it depends upon
the foregoing Receipt, I thought convenient to insert it in this Place:
however, a Jack-Hare may now be dress'd in this fashion, but the Doe-Hares
are now either with Young or have Young ones, so that they are out of
Season. These Potted Meats are useful in Housekeeping, being always ready
for the Table: So likewise the following Receipt for Collar'd Beef is of
the same service.
To Collar Beef.
Get the Rand or Flank of Beef cut about a foot in length; bone it, and then
mix two Ounces of Salt peter, with a good handful of common Salt: after
which, carbonade the outward Skin of the Beef, and rub the whole well with
the Salts, letting it lie for twenty-four hours in Salt before you collar
it; but observing to turn it twice a day, at least, whilst it is in Salt.
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