Jugged hare is described in the influential 18th-century cookbook, "The Art of Cookery" by Hannah Glasse, with a recipe titled, "A Jugged Hare", that begins, "Cut it into little pieces, lard them here and there ..." The recipe goes on to describe cooking the pieces of hare in water in a jug that is set within a bath of boiling water to cook for three hours. Beginning in the nineteenth century, Glasse has been widely credited with having started the recipe with the words "First, catch your hare". This attribution is apocryphal. Her actual directions are, "Take your Hare when it is cas'd, and make a pudding ..." To 'case' means to take off the skin "to catch". Both the "Oxford English Dictionary" and "The Dictionary of National Biography" discuss the attribution.