Jugged Hare (rabbit) England, 1783 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: To 5 lb Hare or Rabbit, jointed
3 tbsp: Flour,
3 tbsp: Bacon drippings,
2 each: Onions, sliced
1/4 lbs: , (1/2 cup) diced Bacon
2 1/2 cup: Light game stock,
1/4 tsp: Ground cloves,
1/4 cup: Mixed sweet herbs,
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp