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Hare, Choosing A

If the cleft in the lip of a hare is widely spread, the claws blunt, and the ears tough and hard, the animal is old, and should be jugged, stewed, or made into soup, but never roasted. When the body is stiff, the hare is fresh; if limp, it is stale. A hare should be hung by the hind-legs, and is always better if it is not paunched for four or five days after being killed. If it is already paunched, the liver should be taken out and scalded, the heart removed, and the inside of the hare wiped dry every day. If a small piece of charcoal be put in the inside, it will help to keep the hare. A hare should be hung for ten days or a fortnight, in cold weather, before being cooked.