To Roast a Hare

‘Let him be well cleaned with the pudding thus:

‘Sweet herbs, bacon, lemon peel, two anchovies and the liver (if sound) par-boiled all chopt fine, beef suet, bread-crumbs seasoned with what spice you please, mixt all together with butter and put into the belly, truss and roast him, basting him, with a quart of rough cider or milk. Put good gravy under him in the dish.’