Jugged Rabbit
From Most for your money cookbook, 1938
If fresh-killed, save the blood to mix with the gravy.
Presented as published in 1938. 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 Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 43. The excerpt below is the record exactly as published.
JUGGED RABBIT This is a dish which should only be prepared on a fire con- stantly kept going for heating purposes, because it takes so long to cook. In England we often had it cooked on the hob before our fireplace. And anybody who has a fireplace can do most of his cooking on it. You can call it jugged hare if you like, but we've no time for splitting hares, since everything is rabbit to the Ameri- can butcher. The following quantities of seasonings are flexible according to individual taste: 1 ONIONS % TEASPOON POWDERED THYME 6 CLOVES yi TEASPOON SAVORY OR MARJORAM I TEASPOON CHOPPED PARSLEY >^ TEASPOON GRATED NUTMEG I TEASPOON GRATED LEMON PEEL Stick 3 cloves into each onion, mix all the other seasonings to- gether. Salt and pepper pieces of rabbit and fry brown in butter. Line the bottom of an earthenware bean pot with bacon strips and pack down the fried rabbit, scattering the seasonings in as you proceed. Place one onion near the bottom and the other near the top. Add the juice of an orange, or other fruit juice mixed with I cup of wine or cider and i cup of meat broth. (The broth can be made of i beef cube.) Or add i cup of ale or beer and i cup of water
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