You may
thicken this with a little Butter and Flower, if you please.
The following is also a very good one: Take a pound of lean Beef, boil it
in about three pints of Water with an Onion, a Bunch of sweet Herbs, some
All-spice, Pepper and Salt, till the Beef is boil'd half enough; then cut
the Beef in several places to let out the Gravey, and continue to boil all
those till the Liquor has lost a third part; then add a little Claret to
it, and strain the Liquor through a Sieve, pouring the Gravey hot into the
Dish before you put the Hare in it; and when you lay in the Hare, cut away
the part that was sew'd up, or take away the thread that sew'd it. Some
chuse to skewer up the Belly of the Hare, rather than sew it. You may serve
this with Lemmon sliced, and in a plate by it have the following Sauce.
Sweet Venison Sauce.
Take half a pint of Claret, a little Stick of Cinnamon, and boil them
together till the Flavour of the Cinnamon is in the Claret; then sweeten it
to your mind with double-refined Loaf-sugar. Or else,
Grate some Crumb of Bread, and put to it as much Claret as will make it
like thin Pap; add to this a small piece of Cinnamon, and boil it well,
then sweeten it with double-refined Loaf-sugar grated small.
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