Title: Jugged Hare (Rabbit) England, 1783
Categories: Ethnic Medieval Game Main
Yield: 6 Servings

4	lb	To 5 lb Hare or Rabbit; jointed
3	tb	Flour
3	tb	Bacon drippings
2		Onions; sliced
1/4	lb	(1/2 cup) diced Bacon
2 1/2	c	Light game stock
1/4	ts	Ground cloves
1/4	c	Mixed sweet herbs
1/2	ts	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.

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