To jug an old Hare

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

for the hare

old Hare
pepper ↝ Spices, pepper, black [Spices and Herbs]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a clove or two ↝ Garlic, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
a bit of coarse beef

for sealing

a bladder
leather

for thickening the gravy

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

After it is well cleaned and skinned, cut it up and season it with pepper, allspice, salt, pounded, mace, and a little nutmeg.
Put it into a jar, with an onion, a clove or two, a bunch of sweet herbs, and over all a bit of coarse beef.
Tie it down with a bladder and leather quite close, and put the jar into a saucepan of water up to its neck, but no higher.
Let the water boil gently five hours.
When to be served, pour the gravy into a saucepan, and thicken it with butter and flour; or if become cold, warm the hare with the gravy.

Original Text

To jug an old Hare.

After it is well cleaned and skinned, cut it up and season it with pepper, allspice, salt, pounded, mace, and a little nutmeg: put it into a jar, with an onion, a clove or two, a bunch of sweet herbs, and over all a bit of coarse beef. Tie it down with a bladder and leather quite close, and put the jar into a saucepan of water up to its neck, but no higher. Let the water boil gently five hours. When to be served, pour the gravy into a saucepan, and thicken it with butter and flour; or if become cold, warm the hare with the gravy.

Notes

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