HARE, to jug

Ingredients

• Cut it up
• season with pepper
• salt
• allspice
• pounded mace
• nutmeg
• Put it into a jar with an onion
• a clove or two
• a bunch of sweet herbs
• a piece of coarse beef
• a glass or two of port wine
• the bones of the hare at the top

Method

1. 1

   Cut the hare up and season with pepper, salt, allspice, pounded mace, and nutmeg.

2. 2

   Put it into a jar with an onion, a clove or two, a bunch of sweet herbs, a piece of coarse beef, or good beef steak, and the bones of the hare at the top.

3. 3

   Tie the jar down with a bladder or strong paper.

4. 4

   Put into a saucepan up to the neck.

5. 5

   Keep the water boiling for four hours.

6. 6

   The jar will also do well in an oven in two or three hours.

7. 7

   When served, boil the gravy up with a piece of butter and flour.

8. 8

   Add a little stock gravy and a glass or two of port wine.

9. 9

   Pour it over the hare.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 253. The excerpt below is the record exactly as published.

HARE, to jug. — Cut it up ; sea- son with pepper, salt, allspice, pounded mace and nutmeg. Put it into a jar with an onion, a clove or two, a bunch of sweet herbs, a piece of coarse beef, or good beef steak, and the bones of the hare at the top. Tie the jar down with a bladder or strong paper. Put into a saucepan up to the neck. Keep the water boiling four hours. The jar will also do well in an oven in two or three hours. When it is to be served, boil the gravy up with a piece of butte*' and flour. Add a little stock gravy, and a glass or two of port wine

Cook this with the app: pantry check, scaling, and the assistant.