Hare, Jugged (Yorkshire mode)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for eight or nine persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 695. The excerpt below is the record exactly as published.
Hare, Jugged (Yorkshire mode). — Make half a pound of good forcemeat. Divide the hare into joints, and put it into a deep earthen jar, with a pound of beef steak and half a pound of fat bacon. Put the beef and hare in layers, and place the piece of bacon in the middle of them. Season as in the last recipe. Pour over the hare a pint of stock and haK a pint of blood.
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