your tongues, and spoils them; salt them very well, and let them lie as long as the hams with the skin side downwards: You may do a rump of beef the same way, only leave out the sugar.
[Note: The text for the next three recipes—93, 94 and 95—was missing from our scans. Only the last part of recipe number 95 is available.]
93.
94.
95 … bacon, you may put in two or three slices when you send them to the oven.
96. How to make a HARE-PIE.
Parboil the hare, take out the bones, and beat the meat in a mortar with some fat pork or new bacon, then soak it in claret all night, the next day take it out, season it with pepper, salt and nutmeg, then lay the back bone into the middle of the pie, put the meat about it with about three quarters of a pound of butter, and bake it in a puff-paste, but lay no paste in the bottom of the dish.
97. To make a HARE-PIE another Way.
Take the flesh of a hare after it is skined, and string it: take a pound of beef-suet or marrow shred small, with sweet-marjoram, parsley and shalots, take the hare, cut it in pieces, season it with mace, pepper, salt and nutmeg, then bake it either in cold or hot paste, and when it is baked, open it and put to it some melted butter.
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