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Jugged Hare (Rabbit) England, 1783

ethnic, game, main dish, medieval

4 lb to 5 lb hare or rabbit; jointed
3 tablespoon flour
3 tablespoon bacon drippings
2 each onions; sliced
1/4 lb (1/2 cup) diced bacon
2 1/2 cup light game stock
1/4 teaspoon ground cloves
1/4 cup mixed sweet herbs
1/2 teaspoon mace

Flour the pieces of hare and brown them in the bottom of a dutch oven or deep fireproof jug, in the bacon drippings; remove the pieces when browned, add the onions and brown them, and then add the bacon. Replace the hare and add the stock, cloves, mixed herbs and mace. Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until tender. From _The London Art of Cookery_ John Farley, 1783 in _Seven Centuries of English Cooking_. Compiled and updated by Maxime de la Falaise. Grove Press, 1992. ISBN 0-8021-3296-0 Typos by Jeff Pruett.

Yield: 6 servings

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