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Jugged Hare

(England.) Clean, skin, and cut up a rabbit; fry it in butter or a little dripping until brown. Mash and bone 2 anchovies; chop some herbs, mace, parsley, and lemon peel. Line an earthen jar or bowl with slices of bacon; put in the rabbit, with bacon and the above flavoring in layers, adding 4 tablespoonfuls of ale, and on the top some bacon and an earthen lid which must be fastened air-tight, with flour paste. Set in a saucepan of water and boil for 4 hours. Take off the cover and serve cold.

JUGGED HARE. (Another recipe. Yorkshire style.) Skin, clean, cut up, and fry a rabbit, in butter; put it in a wide stone crock with 1 glass of port wine, a little cinnamon, a clove, a bayleaf, juice of a lemon, over all, a layer of forcemeat, made of bread-crumbs, herbs, egg, and butter. Smooth the top, cover closely, and set in a pot of water. Cook 3 hours and serve with currant jelly.