Jugged Hare

Ingredients

• one rabbit or hare
• one glass of port wine
• twelve slices of bacon
• a pinch of cinnamon
• six cloves
• one bay leaf
• minced parsley
• celery
• the juice of one lemon

Method

1. 1

   Clean, skin, and cut up the rabbit or hare into small pieces.

2. 2

   Fry or sauté in butter with one sliced onion.

3. 3

   Then put into a wide-mouthed jar with port wine, browned bacon, cinnamon, cloves, bay leaf, parsley, celery, and lemon juice.

4. 4

   Cover tightly and set in a moderate oven for four hours.

5. 5

   Half an hour before removing, place forcemeat balls in the jar and finish cooking.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 78. The excerpt below is the record exactly as published.

JUGGED HARE Clean, skin and cut up one rabbit or hare into small pieces. Fry or saute. Brown in butter with one sliced onion. Then put into a wide-mouthed jar with one glass of port wine, twelve slices of bacon browned, a pinch of cinnamon, six cloves, one bay leaf, minced parsley and celery, and the juice of one lemon

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