Hare and Rabbit

Hares may be roasted or jugged when young, and made into soup when old. The young ones have smooth sharp claws, a narrow cleft in the lip and soft ears which will tear readily; they have short, stumpy necks and long joints. A leveret is a hare up to 1 year old; it will have a small bony knot near the foot, which is absent in a full-grown hare. Hares should be well hung, for 7 or 8 days, in a cool dry place. They should hang, unskinned, by the hind legs, with the head in a tin cup, to catch the blood. Hares are not paunched until required for cooking.