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[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.