Hare To Jug No 3 Recipe

Cut the hare in pieces, but do not wash it; season with an onion shred

fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram,

and the peel of one lemon. Cut half a pound of fat bacon into thin

slices; then put it into a jug, first a layer of hare and then one of

bacon; proceed thus till the jug is full: stop it close, that no steam

may escape; then put it in a pot of boiling water, and let it boil three

hours. Take up the jug; put in a quarter of a pound of butter mixed with

flour; set it in your kettle again for a quarter of an hour, then put it

in your dish. Garnish with lemon-peel.

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