Jugged Hare (rabbit) England 1783
Serves:
Ingredients:
4
lb
To 5 lb Hare or Rabbit;
-jointed
3
tb
Flour
3
tb
Bacon drippings
2
ea
Onions; sliced
1/4
lb
(1/2 cup) diced Bacon
2 1/2
c
Light game stock
1/4
ts
Ground cloves
1/4
c
Mixed sweet herbs
1/2
ts
Mace
Method:
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.