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Recipes
Salad
Mutton Beer
Cherry Pottage
Challah
Crustade
Jellie of Fyshe
Griddled Trout
Grete Pie
Jugged Hare
Herbs
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4 lb To 5 lb Hare or Rabbit, jointed
3 tbl Flour
3 tbl Bacon drippings
2 x Onions, sliced
1/4 lb (1/2 cup) diced Bacon
2 1/2 cup Light game stock
1/4 tsp Ground cloves
1/4 cup Mixed sweet herbs
1/2 tsp 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.
Centuries of English Cooking_. Compiled and updated by Maxime de la
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