First take all the meat clean from the bones and beat it very well as
to draw out all the sinews and strings then season it with cloves mace
and white pepper pounded very fine there must be as much again pepper
as other spices then mixt it with a sufficient quantity of salt, season
the meat and work it in your hands then have ready some thin slices
of fat bacon free from rasty and take a narrow high crutch and put a
little butter in the bottom of the pan then a laying of slices of bacon
then a laying of hare then bacon, so do till all is in the pot, lay
good store of butter upon top and paste it very close let it be close
stopt in the oven 3 hours, then press it into your other pot with the
back of a spoon very Close puting over it 6 spoonfulls of the butter
it was baked in. So let it stand till the next morning then fill it up
with the same butter if that be not enough add more the pot must be
dry’d at y^e fire.