Mode. — Cut the wallaby into nice sized pieces, flour
and fry them in a little butter until nice and brown, put
them in a jar with the herbs (tied together), the onions
sliced, and the cloves (about a dozen), half a teaspoonful
black pepper and a teaspoonful of salt, cover with water,
slice half the lemon and add the juice of the other half,
put the jar in a saucepan of water, keep it closed very
tightly and allow it to cook for four hours ; be sure you
keep the saucepan full of boiling water. Melt the jelly,
add to the port wine, and about half an hour before
serving put it in the jar, thicken with a little browned flour.
Serve with red currant jelly.
427— JUGGED HAEE.
Hare may be jugged the same as wallaby, only most
people prefer a hare a little high, then it is better to add
more port wine ; instead of two glasses add have a pint,
and a wineglassful of mushroom ketchup. Serve with red
currant jelly.
428— EOAST HAEE.
1 hare
^ lb. mincemeat
I- a lemon
Butter
^ lb. breadcrumbs
1 teaspoonful of chopped
parsley
Salt and pepper.
Game.
Mode. — Wash and trim the hare nicely, then make a
nice stuffing of the forcemeat and breadcrumbs, chop up
the liver and add, also squeeze the juice of the lemon and
mix in the chopped parsley, season well with salt and
pepper. Stuff the hare, place it in a baking dish, rub it
over with a little flour, pepper and salt, and plenty of
dripping ; bake for an hour to an hour and a half, keep
basting as often as possible.
429— EABBIT PIE.
1 rabbit i an onion stuck with
h a lemon cloves
Hard boiled eggs A little ham.
Mode. — Cut the rabbit into convenient sized pieces,
put on in a saucepan with the onion and half the lemon
cut into slices, pepper and salt, and a pint of water or
stock, allow it to boil for an hour ; put it into the pie-dish
with three or four slices of ham, the hard boiled eggs,
each cut in four on top (leave out the onion) ; cover with a
nice short paste and bake for twenty minutes,
430— EOAST EABBIT.
Same as the hare, only cover with a buttered paper
and bake for about forty minutes, Serve with red currant
jelly.
431— STEWED EABBIT.
1 rabbit 1 onion
Bunch sweet herbs Salt and pepper
Juice of half a lemon Wineglass of claret
Slices of bacon 1 tablespoonful ketchup.
Mode. — Cut up the rabbit, put it into a saucepan with
the onion thinly sliced, and the herbs (tied together) in a
pint of water, salt, half a teaspoon ful black pepper,
and the juice of half a lemon ; allow it to stew for an
hour, take out the herbs. Cut about two ounces of
Game.
bacon (lean), put it in the saucepan with the claret, allow
it to stew for an hour ; thicken with browned flour, if not
dark enough add a few drops caramel, and the ketchup.
432— ROAST PIGEONS AND OYSTER STUFFING.
4 pigeons Butter
Pepper and salt A cupful of breadcrumbs
3 doz oysters.
Mode. — Wash and truss the pigeons, rub them over
with a little flour ; moisten the breadcrumbs with the
liquor of the oysters and a tablespoonful of butter, pepper
and salt, add the oysters, divide the stuffing into four and
stuff each bird, allowing six or eight oysters to each bird ;
cover with buttered paper and bake. Make a little frill
of white paper and put on each leg of the pigeons. Serve
very hot.
433— JUGGED PIGEONS.
4 pigeons 1 oz. of suet
\ cupful of breadcrumbs \ lemon ✪ Jugged Pigeons
Page 73 · 4 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mode. — Cut the wallaby into nice sized pieces, flour and fry them in a little butter until nice and brown, put them in a jar with the herbs (tied together), the onions sliced, and the cloves (about a dozen), half a teaspoonful black pepper and a teaspoonful of salt, cover with water, slice half the lemon and add the juice of the other half, put the jar in a saucepan of water, keep it closed very tightly and allow it to cook for four hours ; be sure you keep the saucepan full of boiling water. Melt the jelly, add to the port wine, and about half an hour before serving put it in the jar, thicken with a little browned flour. Serve with red currant jelly.
427— JUGGED HARE.
Hare may be jugged the same as wallaby, only most people prefer a hare a little high, then it is better to add more port wine ; instead of two glasses add half a pint, and a wineglassful of mushroom ketchup. Serve with red currant jelly.
428— ROAST HARE.
1 hare
^ lb. mincemeat I- a lemon Butter
^ lb. breadcrumbs
1 teaspoonful of chopped
parsley Salt and pepper.
Game.
Mode. — Wash and trim the hare nicely, then make a nice stuffing of the forcemeat and breadcrumbs, chop up the liver and add, also squeeze the juice of the lemon and mix in the chopped parsley, season well with salt and pepper. Stuff the hare, place it in a baking dish, rub it over with a little flour, pepper and salt, and plenty of dripping ; bake for an hour to an hour and a half, keep basting as often as possible.
429— RABBIT PIE.
1 rabbit i an onion stuck with
h a lemon cloves Hard boiled eggs A little ham.
Mode. — Cut the rabbit into convenient sized pieces, put on in a saucepan with the onion and half the lemon cut into slices, pepper and salt, and a pint of water or stock, allow it to boil for an hour ; put it into the pie-dish with three or four slices of ham, the hard boiled eggs, each cut in four on top (leave out the onion) ; cover with a nice short paste and bake for twenty minutes,
430— ROAST RABBIT.
Same as the hare, only cover with a buttered paper and bake for about forty minutes, Serve with red currant jelly.
431— STEWED RABBIT.
1 rabbit 1 onion
Bunch sweet herbs Salt and pepper
Juice of half a lemon Wineglass of claret
Slices of bacon 1 tablespoonful ketchup.
Mode. — Cut up the rabbit, put it into a saucepan with the onion thinly sliced, and the herbs (tied together) in a pint of water, salt, half a teaspoon ful black pepper, and the juice of half a lemon ; allow it to stew for an hour, take out the herbs. Cut about two ounces of
Game.
bacon (lean), put it in the saucepan with the claret, allow it to stew for an hour ; thicken with browned flour, if not dark enough add a few drops caramel, and the ketchup.
432— ROAST PIGEONS AND OYSTER STUFFING. 4 pigeons Butter Pepper and salt A cupful of breadcrumbs
3 doz oysters.
Mode. — Wash and truss the pigeons, rub them over with a little flour ; moisten the breadcrumbs with the liquor of the oysters and a tablespoonful of butter, pepper and salt, add the oysters, divide the stuffing into four and stuff each bird, allowing six or eight oysters to each bird ; cover with buttered paper and bake. Make a little frill of white paper and put on each leg of the pigeons. Serve very hot.
433— JUGGED PIGEONS.
4 pigeons 1 oz. of suet
\ cupful of breadcrumbs \ lemon
Records on this page
Jugged PigeonsRabbit PieStewed RabbitRoast Pigeons and Oyster Stuffing