This recipe comes from the eighteenth century but, judging from earlier collections, goes back almost without differences to medieval times.

It is important that the hare should be truly ‘jugged’, that is cooked in a deep covered casserole or pot which stands in a larger vessel of boiling water. You may need a fish kettle for size and depth. In this way the hare cooks evenly and without drying and is done in about 3 hours. This method, of course, goes back to the days of cauldron co