Jugged Hare
From Common-sense papers on cookery, 1880
Stuffing-balls should not be cooked with the hare.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 72. The excerpt below is the record exactly as published.
jugged hare, like roast hare, is generally over-cooked rather than under. Stuffing-balls should be added to it, but not cooked with it. For this purpose prepare some stuf- fing as directed for roast hare. Roll this stuffing into small balls, a little larger than marbles, and throw them into some boiling fat
Cook this with the app: pantry check, scaling, and the assistant.