Jugged Hare from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin, cleanse, and cut the hare in nice neat pieces, not larger than an egg; season with pepper and a little cayenne and salt, and fry over the fire with two ounces of butter and about two ounces o...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- butter
- salt
- cayenne
- pepper
- game stock
- claret
- port wine
- bacon
- egg
- hare
- parsley
- water paste
- jamaica peppers
- marjoram
- forcemeat balls
- boiling water
- flour
- cinnamon
- cloves
- strained lemon juice
- thyme
- peppercorns
- bayleaves
- mace
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