Hare, to jug. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 180 min Total: 180 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (9)
  1. Cut and joint the hare into pieces.
  2. Scald the liver and bruise it with a spoon.
  3. Mix the liver with a little beaten mace, grated lemon-peel, pepper, salt, thyme, and parsley shred fine, and a whole onion stuck with a clove or two.
  4. Lay the head and neck at the bottom of the jar.
  5. Lay on it some seasoning, a very thin slice of fat bacon, then some hare, and bacon, seasoned well in.
  6. Stop close the jug or jar with a cork, to prevent any water getting in or the steam evaporating.
  7. Set it in a pot of hot water, and let it boil three hours.
  8. Have ready some strong beef gravy boiling, and pour it into the jug till the hare is just covered.
  9. Shake it, pour it into your dish, and take out the onion.
Original Text
Hare, to jug. No. 2. Cut and joint the hare into pieces; scald the liver and bruise it with a spoon; mix it with a little beaten mace, grated lemon-peel, pepper, salt, thyme, and parsley shred fine, and a whole onion stuck with a clove or two; lay the head and neck at the bottom of the jar; lay on it some seasoning, a very thin slice of fat bacon, then some hare, and bacon, seasoned well in. Stop close the jug or jar with a cork, to prevent any water getting in or the steam evaporating; set it in a pot of hot water, and let it boil three hours; then have ready some strong beef gravy boiling, and pour it into the jug till the hare is just covered; shake it, pour it into your dish, and take out the onion.
Notes
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