Jugged Rabbit

Ingredients

• :}: lb. of bacon
• 4 pint of stock
• I rabbit
• I teaspoonful of pepper-corns
• I tomato
• 4 cloves
• I shallot
• I dessertspoonful of red currant jelly
• I dessertspoonful of ketchup
• Small bit of onion
• I slice of lemon

Method

1. 1

   Cut bacon in small pieces.

2. 2

   Put into a stewpan to heat.

3. 3

   Chop onion.

4. 4

   Stick cloves into shallot.

5. 5

   Wash, dry and cut up rabbit.

6. 6

   Fry onion beside bacon, then lift them out, and put in rabbit, and fry a few minutes, quickly, turning constantly.

7. 7

   Have a jar ready, put in a layer of bacon, and a layer of rabbit, tomato, shallot, then the rest of the rabbit, bacon, and onion, lemon, and as much stock to cover, and add 1 teaspoonful of salt.

8. 8

   Tie a thick piece of paper over the jar and have a tin with water 1 inch deep.

9. 9

   Set the jar in it.

10. 10

    Bake in a hot oven for hours.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 15. The excerpt below is the record exactly as published.

JUGGED RABBIT. :}: lb. of bacon. 4 pint of stock. I rabbit. i teaspoonful of pepper- corns. I tomato. 4 cloves. I shallot. I dessertspoonful of red currant jelly. I de.ssertspoonful of ketchup Small bit of onion. I slice of lemon

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