These are the
sweet Sauces used for Hare, and all other Venison.
To dress a Hare with White or Brown Sauce, from the late curious Mr.
_Harrison_ of _Henley_ upon _Thames._
Cut your Hare in four or eight pieces, and slit the Head; fry it a little
in Hog's Lard, and then put it to stew in an earthen glazed Vessel, with
Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet
Herbs, and a slice or two of Lemmon-Peel; keep this close covered, and stew
it gently till 'tis tender, then strain off the Sauce, and brown it with
fry'd Flower, or burnt Butter: pour the Sauce hot over the Hare, and serve
it With a Garnish of Lemmon in Slices; but if you would have your Sauce of
brighter Colour, instead of the burnt Butter, or fry'd Flower, thicken it
with the Yolks of three or four Eggs. This is an excellent way of dressing
a Hare, and more generally admired than any other.
This being the Season for taking Honey, I shall here set down the Method of
making of Mead, after two ways, which are both extraordinary.
To make Mead, from Lady _G._
Take eight Gallons of Water, and as much Honey as will make it bear an Egg;
add to this the Rind of six Lemmons, and boil it well, scumming it
carefully as it rises.
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