To Jug a Hare

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 010

Originalrezept:

Cut a Hare in Pieces without washing it; season it with half an Onion cut very fine, a Sprig of Thyme, and a little Parsley, Pepper and Salt, half a Nutmeg, and a little Lemon Peel; strew all these over your Hare, and slice half a Pound of fat Bacon into thin Slices; then put your hare into a Jug, a Layer of Hare, and the Slices of fat Bacon upon it; do thus till all is in the Jug; stop the Jug very close that no Steam may get out; then put it in a Pot of cold Water, lay a Tile on the Top, and let it boil three Hours; then take the Jug out of the Kettle, put half a Pound of Butter in it, and shake it about till the Butter is melted, and put it into your Dish.

Übersetzung:

Hase im Krug

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Jug a Hare", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 010,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-jug-a-hare (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.