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Jugged Hare (Rabbit) England, 1783 |
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Convert to US/English units
Jugged Hare (Rabbit) England, 1783 - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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2.0 kg
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To 5 lb Hare or Rabbit, jointed |
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60 ml
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Flour |
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60 ml
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Bacon drippings |
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2
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Onions, sliced |
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0.1 kg
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(1/2 cup) diced Bacon |
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2 1/2 cup
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Light game stock |
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1/4 tsp
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Ground cloves |
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1/4 cup
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Mixed sweet herbs |
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1/2 tsp
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Mace |
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| Method: |
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.
Centuries of English Cooking_. Compiled and updated by Maxime de la
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