Jugged Hare Recipe

It does sometimes happen that when you are living in the country, in the

neighbourhood of considerate gentlefolks who possess game preserves,

that they now and then make presents of a hare and a few rabbits to the

poor cottagers in their vicinity. And when you are so fortunate as to

have a hare given to you, this is the way to cook it:--First, cut the

hare up into pieces of equal size, then cut up a pound of bacon into

small squares, and fry these in a saucepan for five minutes; next, add

the pieces of hare, and, stirring them round in the pot with a spoon,

fry them brown; add a good handful of flour, some pepper and allspice,

carrots and onions, and a sprig of winter savory; moisten the stew with

nearly three pints of water, and stir it all together on the fire till

it boils, and then set it on the hob to continue gently simmering for

about an hour and a-half or two hours; the jugged hare will then be

ready for dinner.

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