Hare jugged

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Cut the hare into small pieces.
  2. Lard the pieces of hare with very thin slips of bacon.
  3. Season the pieces with a little pepper and salt.
  4. Put the seasoned pieces into an earthenware jug.
  5. Add a blade or two of mace, an onion stuck with cloves, and a bunch of sweet-herbs to the jug.
  6. Cover the jug closely to retain the steam.
  7. Set the jug in a pot of boiling water.
  8. Cook for about three hours.
  9. Turn the contents of the jug out into a dish.
  10. Remove the onion and sweet-herbs.
  11. Send the dish hot to the table.
  12. Garnish with sliced lemon.
Original Text
Hare jugged. AFTER you have cut you hare into small pieces, lard them here and there with very thin slips of bacon; season them with a little pepper and salt, and put them into an earthern jug, with a blade or two of mace, an onion stuck with cloves, and a bunch of sweet-herbs. Cover the jug close, that the steam may be retained; set it in a pot of boiling water, and about three hours will do it. Then turn it out of the jug into the dish, take out the onion and sweet-herbs, and send it hot to table. With respect to the larding, it may be used, or omitted, at your own dis- cretion. Garnish with sliced lemon.
Notes
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