Jugged Hare (rabbit) England 1783 Recipe
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Serving Size
Ingredients:
| 4 lb | To 5 lb Hare or Rabbit; |
| -jointed | |
| 3 tb | Flour |
| 3 tb |
Bacon drippings
|
| 2 ea | Onions; sliced |
| 1/4lb | (1/2 cup) diced Bacon |
| 2 1/2c | Light game stock |
| 1/4ts | Ground cloves |
| 1/4c | Mixed sweet herbs |
| 1/2ts | Mace |
Directions:
Flour the pieces of hare and brown them in the bottom of a dutch oven or deep fireproof jug, in the bacon drippings; remove the pieces when browned, add the onions and brown them, and then add the bacon.Replace the hare and add the stock, cloves, mixed herbs and mace.
Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until tender.
From _The London Art of Cookery_ John Farley, 1783 in _Seven Centuries of English Cooking_.
Compiled and updated by Maxime de la Falaise.
Grove Press, 1992.
ISBN 0-8021-3296-0 Typos by Jeff Pruett.