Disjoint the hare and flour each joint, and
fry in butter with an onion or two, according
to size. Place in a stew jar, covering with
stock. Put in a muslin bag some peppercorns,
allspice and herbs, so that they can be re-
moved before serving. Put the jar in the
oven, and let it remain for quite four hours,
then add a tumbler of port wine ; and when
quite heated again place the hare upon a dish.
Make a thickening of flour and a little ketchup✪ Jugged Hare,
and boil up and pour over the hare. Garnish
with forcemeat balls, and serve with red cur-
rant jelly.
116. Jugged Rabbit
Having jointed your rabbit, put it in a
frying pan with a little butter and some slices
of onion and mixed herbs. When the rabbit
is sufficiently browned, place it in an earthen-
ware fire-proof jar in the oven, just covering it
with water to prevent burning. When nearly
cooked, add about a pint of claret, and make a
thickening in the usual way of flour sauce, etc.
PLAIN COOKING
57
Serve on a very hot dish. If a few forcemeat
balls are served round the dish, and a few
pieces of toasted bacon, this will quite take
the place of jugged hare, and is much more
economical.
117. Baked Rabbits
Take away the liver, heart, etc., which
reserve for gravy. With a little gravy beef, or
any stock you may have, make an ordinary
forcemeat stuffing, with which fill the rabbits,
sewing up the opening. In placing them in
the tin to bake, be sure and put in a little
cold water, so that they shall not become dry.
Well flour them, add plenty of dripping, and
keep well basting. The time of cooking de-
pends of course on the heat of the oven and the
size of the rabbits. Before serving take out
the liver, and chop not too finely, and
place over the rabbit, which must be disjointed
before sending to table. Then cover with the
sauce that has been made from the stock,
adding a glass of port or sherry✪ Baked Rabbits to the thicken-
ing. There need be no wine used in the gravy,
but with the wine-gravy and bread sauce the
dish can very well pass for hare.
118. Boiled Rabbit
A rabbit looks better disjointed for serving
E
58
PLAIN COOKING
at table ; but that, of course, is a matter of
taste. Before boiling, soak in warm water, to
which a little salt has been added. You need
pickled pork with rabbit, and that will take
longer to cook. Having soaked it in cold
water, put it in the saucepan with an onion
pierced with a clove. Let the rabbit go into
boiling water with the pork, then pull to the
side and simmer gently until cooked. In
serving, smother in onion sauce ; of course,
serving the pork on another dish. Mashed
turnips make a very agreeable accompani-
ment to this dish.
119. Plain Stewed Rabbit
Have the rabbit disjointed, and well soak in
warm salt and water. Thoroughly rinse it, and
then place in a stewpan or saucepan with a few
slices of pickled pork. If you should have any
white stock, well cover with it ; if not, use
water. Put in a small bunch of herbs, onions,
carrot, and one small turnip✪ Plain Stewed Rabbit. Let all simmer
for about an hour, then make a thickening of
flour, pepper, salt, and a pinch of mace, with
the addition of a little finely-chopped parsley
and a small piece of butter. Then boil up and
serve.
PLAIN COOKING
59
120. Baked Pigeons
i ✪ Baked Pigeons
Page 16 · 4 recipe records on this page
Presented as published in 1904. 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
Disjoint the hare and flour each joint, and fry in butter with an onion or two, according to size. Place in a stew jar, covering with stock. Put in a muslin bag some peppercorns, allspice and herbs, so that they can be removed before serving. Put the jar in the oven, and let it remain for quite four hours, then add a tumbler of port wine ; and when quite heated again place the hare upon a dish. Make a thickening of flour and a little ketchup, and boil up and pour over the hare. Garnish with forcemeat balls, and serve with red currant jelly.
116. Jugged Rabbit
Having jointed your rabbit, put it in a frying pan with a little butter and some slices of onion and mixed herbs. When the rabbit is sufficiently browned, place it in an earthenware fire-proof jar in the oven, just covering it with water to prevent burning. When nearly cooked, add about a pint of claret, and make a thickening in the usual way of flour sauce, etc.
Serve on a very hot dish. If a few forcemeat balls are served round the dish, and a few pieces of toasted bacon, this will quite take the place of jugged hare, and is much more economical.
117. Baked Rabbits
Take away the liver, heart, etc., which reserve for gravy. With a little gravy beef, or any stock you may have, make an ordinary forcemeat stuffing, with which fill the rabbits, sewing up the opening. In placing them in the tin to bake, be sure and put in a little cold water, so that they shall not become dry. Well flour them, add plenty of dripping, and keep well basting. The time of cooking depends of course on the heat of the oven and the size of the rabbits. Before serving take out the liver, and chop not too finely, and place over the rabbit, which must be disjointed before sending to table. Then cover with the sauce that has been made from the stock, adding a glass of port or sherry to the thickening. There need be no wine used in the gravy, but with the wine-gravy and bread sauce the dish can very well pass for hare.
118. Boiled Rabbit
A rabbit looks better disjointed for serving E
at table ; but that, of course, is a matter of taste. Before boiling, soak in warm water, to which a little salt has been added. You need pickled pork with rabbit, and that will take longer to cook. Having soaked it in cold water, put it in the saucepan with an onion pierced with a clove. Let the rabbit go into boiling water with the pork, then pull to the side and simmer gently until cooked. In serving, smother in onion sauce ; of course, serving the pork on another dish. Mashed turnips make a very agreeable accompaniment to this dish.
119. Plain Stewed Rabbit
Have the rabbit disjointed, and well soak in warm salt and water. Thoroughly rinse it, and then place in a stewpan or saucepan with a few slices of pickled pork. If you should have any white stock, well cover with it ; if not, use water. Put in a small bunch of herbs, onions, carrot, and one small turnip. Let all simmer for about an hour, then make a thickening of flour, pepper, salt, and a pinch of mace, with the addition of a little finely-chopped parsley and a small piece of butter. Then boil up and serve.
120. Baked Pigeons
Records on this page
Jugged HareBaked RabbitsPlain Stewed RabbitBaked Pigeons