For today's Regency Wednesday post, here's a recipe for Jugged Hare from The Servant's Guide and Family Manual, 1831. (I would say ENJOY! but I can't even say that with a straight face.)
Cut into pieces and wash the hare, and put it into a stewpan with a few sweet herbs, half a dozen cloves, allspice, and black peppercorns, two large onions, and a roll of lemon peel; cover it with water; when it boils, skim it, and let it simmer till tender. Strain off the gravy, thicken it with three ounces f butter and some flour, and boil it about ten minutes; then strain over the hare, and it is ready. Forcemeat balls are sometimes added.
Many persons prefer boiling the hare in a stone jar in a saucepan of water; but the preceding is a quicker method, and equally good. Care should be taken not to boil made dishes too fast."
Until next time, happy reading, writing, and blogging!!