Welsh rarebit butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine, cover it with another plate, set it over a chafing-dish of hot coals for two or three minutes, then stir it till it is done and well mixed. You may stir in a little mustard; when it enough lays it on the bread, just brown it with a hot shovel. Served with an egg on top, a Welsh rarebit is known as a "buck rabbit" or a "golden buck". Welsh rarebit blended with tomato (or tomato soup) is known as
Rabbit stew rabbit that has been cut at the joints in a process called jugging. The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish. Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices. Wine, such as Port, and juniper berries are used in jugged hare. Jugged hare is a traditional dish in Great Britain and France, and used to be a staple food in Great Britain. Jugged hare is included in early editions of the book "The Art of Cookery made Plain and Easy". The