~Regency Wednesday~ Recipes: Jugged Hare

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.)

"Jugged Hare. 

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!! 

~Regency Wednesday~ Bon Appétit! (Part 2)

Many of you saw the video I posted last week, the first part of a six-part series called The Supersizers Go... Regency. It's actually just one episode of a BBC series called The Supersizers. (If you live in the UK, I apologize for what is no doubt very old news to you. lol) 

Below I've embedded the second part of Supersizers Go Regency. In this part, they try jugged hare, English rarebit, and sweetbreads. (I will issue a warning here, if you are sensitive to the sight of a cook chopping up a bunny, don't watch this part.) As a special treat, I've included a recipe for English rarebit (a very simple recipe and similar to my husband's favorite snack), immediately below the video. 

English Rarebit (based on what is said in this video):

Cut thick slices of bread, douse with red wine, cover with cheese and grill or broil them until the cheese bubbles and browns.

(Apparently, the treat my hubby enjoys is Welsh Rarebit: same as above but without the wine.)

Instead of waiting until next Wednesday, I'll post Part 3 tomorrow. If you're interested in the cookbook mentioned in the first part of this series, you can download the Google book HERE.

Happy reading, writing, and EATING!!