Juicep Hare

Ingredients

• a hare
• pepper
• salt
• two anchovies
• a sprig of thyme
• a little chopped parsley
• nutmeg
• mace
• cloves
• grated lemon peel
• a scant half pint of water
• catsup

Method

1. 1

   Skin and wipe the hare, cut into pieces, and season with pepper and salt.

2. 2

   Fry until brown, then layer with seasoning and thinly sliced bacon in a jar.

3. 3

   Add water, cover, and boil for 3-4 hours.

4. 4

   Make gravy with butter and flour, adding a teaspoon of lemon peel for flavor.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 93. The excerpt below is the record exactly as published.

Juceep Hare. Skin, wipe with a towel dipped in boiling water, to remove the — Inose hairs, dry thoroughly and cut in pieces, strew with pepper and salt, fry brown, season with two anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated lemon peel. Puta layer of the pieces with the seasoning into a wide-mouthed _ jug or a jar, then a layer of bacon sliced very thin, and so on till all is used; add a scant half pint of water, cover the jug close and put in cold water, let boil three or four hours, according to the age of the hare; take the jug out of kettle, pick out the unmelted bacon and make a gravy of a little butter and flour with a little catsup

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