The Lady's Own Cookery Book, and New Dinner-Table Directory; / In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

by Lady Charlotte Campbell Bury

Lard the hare well with bacon; make a pudding of grated bread, and chop small the heart and liver, parboiled, with beef-suet and sweet-herbs. With the marrow mix some eggs, spice, and cream; then sew it in the belly of the hare; roast, and serve it up with butter, drawn with cream, gravy, or claret.

Hare, to hash.

Cut the hare into small pieces, and, if any stuffing is left, rub it small in gravy, and put to it a glass of red wine, a little pepper, salt, an onion, and a slice of lemon. Toss it up till hot through, and then take out the lemon and onion.

Hare, to jug. No. 1.

Cut and put it into a jug, with the same ingredients as for stewing, but no water or beer; cover it closely; set it in a kettle of boiling water, and keep it boiling three hours, or until the hare is tender; then pour your gravy into the stewpan, and put to it a glass of red wine and a little cayenne; but if necessary put a little more of the gravy, thicken it with flour; boil it up; pour it over the hare, and add a little lemon-juice.

Hare, to jug. No. 2.

Cut and joint the hare into pieces; scald the liver and bruise it with a spoon; mix it with a little beaten mace, grated lemon-peel, pepper, salt, thyme, and parsley shred fine, and a whole onion stuck with a clove or two; lay the head and neck at the bottom of the jar; lay on it some seasoning, a very thin slice of fat bacon, then some hare, and bacon, seasoned well in. Stop close the jug or jar with a cork, to prevent any water getting in or the steam evaporating; set it in a pot of hot water, and let it boil three hours; then have ready some strong beef gravy boiling, and pour it into the jug till the hare is just covered; shake it, pour it into your dish, and take out the onion.

Hare, to jug. No. 3.

Cut the hare in pieces, but do not wash it; season with an onion shred fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, and the peel of one lemon. Cut half a pound of fat bacon into thin slices; then put it into a jug, first a layer of hare and then one of bacon; proceed thus till the jug is full: stop it close, that no steam may escape; then put it in a pot of boiling water, and let it boil three hours. Take up the jug; put in a quarter of a pound of butter mixed with flour; set it in your kettle again for a quarter of an hour, then put it in your dish. Garnish with lemon-peel.