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Classic
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page 86
Then put the hare into a stew-pan, with a quart of strong gravy, pepper and salt
according to the palate, and let it stew till tender. Thicken it with butter and
flour. Serve it up in its gravy, with sippets in the dish, and lemon sliced for
garnish.
To jug a Hare.
Having cased the hare, turn the blood out of the body into the jug. Then cut the
hare to pieces, but do not wash it. Then cut three quarts of a pound of fat
bacon into thin slices. Pour upon the blood about a pint of strong old pale
beer: put into the just a middling sized onion, stuck with three or four cloves,
and a bunch of sweet herbs: and having seasoned the hare with pepper, salt,
nutmeg, and lemon-peel grated, put in the meat, a layer of hare, and a layer of
bacon. Then stop the jug close, so that the steam be kept in entirely; put the
jug into a kettle of water over the fire, and let it stew three hours, then
strain off the liquor, and having thickened it with burnt butter, serve it up
hot, garnished with lemon sliced.
To stew a Turkey or Fowl.
Take a turkey or fowl, put it into a sauce pan or pot, with a sufficient
quantity of gravy or good broth; a bunch of celery cut small and a muslin rag,
filled with mace, pepper and all-spice, tied loose, with an onion and sprig of
thyme. When these have stewed
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