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

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