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Jugged Hare (Rabbit) England 1783

4 lb To 5 lb Hare or Rabbit; jointed
3 tb Flour
3 tb Bacon drippings
2 Onions; sliced
1/4 lb (1/2 cup) diced Bacon
2 1/2 c Light game stock
1/4 ts Ground cloves
1/4 c Mixed sweet herbs
1/2 ts 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.


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