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Simple Jugged Hare Cooking Recipe

Below is the quick and easy cooking recipe for Jugged Hare.

After cleaning and skinning an old hare, cut it up, and season it with pepper, salt, allspice, pounded mace, and a little nutmeg. Put it into a jar with an onion, a clove or two, a bunch of sweet herbs, a piece of coarse beef, and the carcase bones over all. Tie the jar down with a bladder and strong paper, and put it into a saucepan of water up to the neck, but no higher. Keep the water boiling five hours. When it is to be serve the Jugged Hared, boil up the gravy with flour and butter; and if the meat get cold, warm it up in the gravy, but do not boil it.

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