To jug a Hare

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Cut the hare as for eating.
  2. Season it with pepper, salt, and beaten mace.
  3. Put it into a jug or pitcher with a close top.
  4. Add a bundle of sweet herbs.
  5. Set the jug in a kettle of boiling water.
  6. Let it stand till it is tender.
  7. Take the hare up.
  8. Pour the gravy into a tossing-pan.
  9. Add a glass of red wine, one anchovy, a large onion stuck with cloves, a little beaten mace, and Chyan pepper to your taste.
  10. Boil the gravy a little and thicken it.
  11. Dish up your hare.
  12. Strain the gravy over it.
  13. Send it up.
Original Text
To jug a HARE. CUT the hare as for eating, ſeaſon it with pepper, ſalt, and beaten mace, put it into a jug or pitcher, with a cloſe top, put to it a bundle of ſweet herbs, and ſet it in a kettle of boiling water, let it ſtand till it is tender, then take it up, and pour the gravy into a toſſing-pan, with a glaſs of red wine, one anchovy, a large onion ſtuck with cloves, a little beaten mace, and Chyan pepper to your taſte; boil it a little and thicken it: dish up your hare, and ſtrain the gravy over it, then ſend it up.
Notes
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