TO MAKE AN EXCELLENT HARE-PYE

Hash the flesh of as many Hares, as you please, very small.  Then beat them strongly in a Mortar into a Paste, which season duly with Pepper and Salt.  Lard it throughly all over with great Lardons of Lard well rowled in Pepper and Salt.  Put this into a straight earthen pot, to lye close in it.  If you like Onions, you may put one or two quartered into the bottom of the Pot.  Put store of Sweet-butter upon the meat, and upon that, some strong red Claret-wine.  Cover the pot with a double strong brown paper, tyed close about the mouth of it.  Set it to bake with houshold-bread (or in an oven, as a Venison pasty) for eight or ten hours.  Then take out the pot, and thence the meat, and pour away all the Liquor, which let settle.  Then take all the congealed Butter, and clarifie it well.  Put your meat again into the pot, and put upon it your clarified Butter, and as much more as is necessary.  And I believe the putting of Claret-wine to it now is better, and to omit it before.  Bake it again, but a less while.  Pour out all the Liquor, when it is baked, and clarifie the Butter again, and pour it upon the meat, and so let it cool; The Butter must be at least two or three fingers breadth over the meat.

TO BAKE BEEF

Bone it, and beat it exceeding well on all sides, with a roling pin, upon a table.  Then season it with Pepper and Salt, (rubbing them in very well) and some Parsley, and a few Sweet herbs (Penny-royal, Winter-savoury, Sweet-marjoram, Limon Thyme, Red-sage, which yet to some seems to have a Physical taste) an Onion if you will.  Squeese it into the pot as close as you can.  Put Butter upon it, and Claret-wine, and covered all as above.  Bake it in a strong oven eight or ten hours.  Take it out of the oven, and the meat out of the pot, which make clean, from all settlings; and squeese all the juyce from it (even by a gentle press.) Then put it in again hard pressed into the pot.  Clarifie the Butter, that you poured with the Liquor from the meat out of the pot; and pour it again with more flesh, to have enough to cover it two or three fingers thick.

TO BAKE PIDGEONS, (WHICH ARE THUS EXCELLENT, AND WILL KEEP A QUARTER OF A YEAR) OR TEALS, OR WILD-DUCKS

Season them duly with Pepper and Salt; then lay them in the pot, and put store of Butter, and some Claret-wine to them.  Cover and bake as above:  but a less while according to the tenderness of the meat.  In due time take out your pot, and your birds out of it, which press not, but only wipe off the Liquor.  Pour it out all.  Clarifie the Butter; put in the birds again, and the clarified butter, and as much more as needs (all melted) upon them, and let it cool.  You may put a few Bay-leaves upon any of these baked meats, between the meat and the Butter.