To roast Hares with their several stuffings and sauces


Take a hare, flay it, set it, and lard it with small lard, stick it with cloves, and make a pudding in his belly with grated bread, grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and sugar; make it good, and stiff, fill the hare and roast it: if you would have the pudding green, put juyce of spinage, if yellow, saffron.