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1036
Enquire within upon everything
·
Robert Kemp Philp
439
[SECOND
THOUGHTS
ARE
OFTEN
BEST.]
1168.
Jugged
Hare.
Wash
it
very
nicely,
cut
it
up
in
pieces
proper
to
help
at
table,
and
put
them
into
a
jugging-pot,
or
into
a
stone
jar,
just
sufficiently
large
to
hold
it
well;
put
in
some
sweet
herbs,
a
roll
or
two
of
rind
of
a
lemon,
and
a
fine
large
onion
with
five
cloves
stuck
in
it;
and,
if
you
wish
to
preserve
the
flavour
of
the
hare,
a
quarter
of
a
pint
of
water;
but,
if
you
wish
to
make
a
ragoût,
a
quarter
of
a
pint
of
claret
or
port
wine,
and
the
juice
of
a
lemon.
Tie
the
jar
down
closely
with
a
bladder,
so
that
no
steam
can
escape;
put
a
little
hay
in
the
bottom
of
the
saucepan,
in
which
place
the
jar;
let
the
water
boil
for
about
three
hours,
according
to
the
age
and
size
of
the
hare,
keeping
it
boiling
all
the
time,
and
till
up
the
pot
as
it
boils
away.
Care,
however,
must
be
taken
that
it
is
not
overdone,
which
is
the
general
fault
in
all
made
dishes.
When
quite
tender,
strain
off
the
gravy
from
the
fat,
thicken
it
with
flour,
and
give
it
a
boil
up;
lay
the
pieces
of
hare
in
a
hash
dish,
and
pour
the
gravy
over
it.
You
may
make
a
pudding
the
same
as
for
roast
hare,
and
boil
it
in
a
cloth,
and
when
you
dish
up
your
hare,
cut
it
in
slices,
or
make
forcemeat
balls
of
it
for
garnish.
For
sauce,
red
currant
jelly.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
