our: then strain it through a sieve into a basin, and pour it back into
the stew-pan; now flour the hare, put it into the gravy, and let it
simmer very gently till the hare is warm (about twenty minutes); cut the
stuffing into slices, and put it into the hash to get warm, about five
minutes before you serve it; divide the head, and lay one half on each
side the dish.

For hare soup, see No. 241, mock hare, No. 66.*

_Jugged Hare._--(No. 529*.)

Wash it very nicely; cut it up into pieces proper to help at table, and
put them into a jugging-pot, or into a stone jar,[325-+] just
sufficiently large to hold it well; put in some sweet herbs, a roll or
two of rind of a lemon, or a Seville orange, 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; if you are for a _ragout_, a quarter
of a pint of claret, or port wine, and the juice of a Seville orange, or
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, and pour in water till it reaches within four inches of the top
of the jar; let the water boil for about three hours, according to the
age and size of the hare (take care it is not over-done, which is the
general fault in all made dishes, especially this), keeping it boiling
all the time, and fill up the pot as it boils away. When quite tender,
strain off the gravy clear from fat; thicken it with flour, and give it
a boil up: lay the hare in a soup-dish, and pour the gravy to it.

_Obs._--You may make a pudding the same as for roast hare (see No. 397),
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, No. 346. _Or_,

A much easier and quicker, and more certain way of proceeding, is the
following:

Prepare the hare the same as for jugging; put it into a stew-pan with a
few sweet herbs, half a dozen cloves, the same of allspice and black
pepper, two large onions, and a roll of lemon-peel: cover it with water;
when it boils, skim it clean, and let it simmer gently till tender
(about two hours); then take it up with a slice, and set it by the fire
to keep hot while you thicken the gravy; take three ounces of butter,
and some flour; rub together; put in the gravy; stir it well, and let it
boil about ten minutes; strain it through a sieve over the hare, and it
is