Jugged Hare
From The spirit of cookery, 1895
Braising in a stewpan in the oven is easier and quicker.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 303. The excerpt below is the record exactly as published.
Jugged Hare derives its adjective from the jug into which it is placed for being cooked, as bottled beer does from the bottle in which it is revivified by a second fermentation. The hare is cut into pieces as for civet, and placed into the juggmg-pot (mark the tautology), or into a stone jar, just sufficiently large to hold it well together with some veal and ham as for braising. Now all the ingredients for a ragout are added, and the jug or jar is closed with a bladder tied over its aperture
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