Hare, Jugged

Ingredients

• Cut up a hare as it would be carved at table.
• a pound of beef steak
• a large onion
• a blade of mace
• a tea-spoonful of salt
• a quarter of a tea-spoonful of pepper
• a pinch of cayenne
• the rind of half a lemon
• a bunch of parsley and thyme
• as much stock or water as will cover the meat

Method

1. 1

   Dredge hare pieces with flour.

2. 2

   Layer beef and hare in a jar with onion, mace, salt, pepper, cayenne, lemon rind, and herbs.

3. 3

   Cover with stock or water, seal jar, and boil in water for 4-5 hours until tender.

4. 4

   Serve with forcemeat balls and red currant jelly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 694. The excerpt below is the record exactly as published.

Hare, Jugged. — Cut up a hare as it would be carved at table, and dredge each piece over with dry flour. Procure a pound of beef steak with a fair proportion of fat, and cut it into pieces an inch and a half square. Take a taU earthen jar with a closely-fitted Kd, and fiU with alternate layers of beef and hare. IMix with the pieces of meat a large onion, with four or five cloves stuck in it, a blade of mace, a tea-spoonful of salt, a quarter of a tea- spoonful of pepper, a pinch of cayenne, the rind of half a lemon, pared as thin as possible, a bunch of parsley and thyme, tied in muslin, and as much stock or water as will cover the meat

Cook this with the app: pantry check, scaling, and the assistant.