Jugging

[8] Beginning in the nineteenth century, Glasse has been widely credited with having started the recipe with the words "First, catch your hare".

Her actual directions are, "Take your Hare when it is cas'd, and make a pudding ..." To 'case' means to take off the skin [not "to catch"].

A freshly killed hare is prepared for jugging by removing its entrails and then hanging it in a larder by its hind legs, which causes the blood to accumulate in the chest cavity.

It is usual to roast a hare first, and to stew or jug the portion which is not eaten the first day. ...

7 out of 10 of those people stated that they would refuse to eat jugged hare if it were served at the house of a friend or a relative.

Three ways with hare: recipes in Hannah Glasse 's The Art of Cookery Made Plain and Easy (1747), p.50
In 1843 John Doyle attributed "First catch your hare" to Mrs Glasse