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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 53
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& Flour; pickles stirred into the Sauce make it very good - To Jug a Hare. Skin it clean but don't wash it; cut it into 8 or 9 Pieces, have ready some Parsley, thyme, & onion cut small; a little Lemon Peel, as much Pepper as will hang on a Shilling; twice as much Salt; a little Nutmeg; mix the Seasoning & Herbs together; then strew it on; then slice 1/2 lb of Bacon; then put the Hare & Bacon into the Jug cover'd with a Cloth, then with coarse Paste, so that no Steam can come out; let it infuse in a Boiler 5 Hours; then empty the Hare & gravy into a Stew Pan; thicken it
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& Flour; pickles stirred into the Sauce make it very good - To Jug a Hare. Skin it clean but don't wash it; cut it into 8 or 9 Pieces, have ready some Parsley, thyme, & onion cut small; a little Lemon Peel, as much Pepper as will hang on a Shilling; twice as much Salt; a little Nutmeg; mix the Seasoning & Herbs together; then strew it on; then slice 1/2 lb of Bacon; then put the Hare & Bacon into the Jug cover'd with a Cloth, then with coarse Paste, so that no Steam can come out; let it infuse in a Boiler 5 Hours; then empty the Hare & gravy into a Stew Pan; thicken it
Szathmary Culinary Manuscripts and Cookbooks
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