Jugged hare (rabbit) england, 1783
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | To 5 lb Hare or Rabbit; jointed |
| 3 | tablespoons | Flour |
| 3 | tablespoons | Bacon drippings |
| 2 | eaches | Onions; sliced |
| ¼ | pounds | (1/2 cup) diced Bacon |
| 2½ | cup | Light game stock |
| ¼ | teaspoon | Ground cloves |
| ¼ | cup | Mixed sweet herbs |
| ½ | teaspoon | 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.
TO ALL Submitted By DAKOTA EVANS SUBJ RABBIT On 04-16-95