Definitions
Sorry, no definitions found.
Examples
Sorry, no example sentences found.
Lists
These user-created lists contain the word ‘jugged hare’.
-
UK Realia
Shoo!, Holly, Pixie, Mr Paws, Shandy, Snowy, Tibbles, Tufty, bull terrier, cocker spaniel, Irish setter, Yorkshire terrier and 1132 more...
-
looked up
Words I've come across while reading and looked up in the dictionary.
deesis, pendentive, revetment, aedicule, stemma, patera, ephod, entrepot, corbel, exedra, volute, archivolt and 1406 more...
-
Quenelles of Random Palavery
More randomly-garnered terms from the world of words that don't quite yet fit into my other lists.
Goddidit, barcelona, filigrain, good-natured, ill-natured, half-bit, endosome, underplaying, parotid, denormalization, sleightgeist, wheezing and 2334 more...
-
On The Menu
diver scallop, grilled porcini, lavender-fennel p..., roasted cranberri..., carmelized walnut..., cardamom-molasses..., bittersweet choco..., rosemary flatbread, eggplant veloute, fennel gratin, rollmops, jugged hare and 122 more...
-
*hork*
This just needed to happen.
snotsicle, exploding colosto..., smegma, Vegetarian Haggis, haggis, casu marzu, jugged hare, jellied eels, community, surstromming, surströmming, Draculamya and 3 more...
Tweets
Looking for tweets for jugged hare.
knitandpurl "I am not fond of jugged hare for dinner, either as a light entrée or as a pièce de résistance; but this accomplished attendant had the art of presenting you such a dish in a manner that persuaded you, for the time, that it was worthy of your serious consideration. The hare, by the way, before being subjected to the mysterious operation of jugging, might have been seen dangling from a hook in the bar of the inn, together with a choice collection of other viands."
"An English Winter Watering-Place," p 159 of the Oxford paperback edition of English Hours Oct 6, 2010
knitandpurl From the Epicurious food dictionary,: "A classic English preparation that begins with cut pieces of HARE that are soaked in a red wine-juniper berry marinade for at least a day. The marinated meat is well browned, then combined in a casserole (traditionally a heatproof crock or jug) with vegetables, seasonings and stock, and baked. When the meat and vegetables are done, the juices are poured off and combined with cream and the reserved hare blood and pulverized liver. The strained sauce is served over the "jugged" hare and vegetables.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst."
Oct 3, 2010