Jugged Hare

Ingredients

• Skin and paunch the hare
• Add i good sized onion
• stuck with cloves (about 8)
• a little parsley and thyme
• add Jpt. of port wine

Method

1. 1

   Cut the hare into joints, cover with water, and add onion, parsley, thyme, and liver.

2. 2

   Stew for 2.5 hours.

3. 3

   Thicken with flour mixed in butter, add port wine, and season to taste.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 36. The excerpt below is the record exactly as published.

Skin and paunch the hare; cut it into joints, and put in a stewpan or jar; cover it with water. Add i good sized onion, stuck with cloves (about 8), a little parsley and thyme (all tied in a piece of muslin with the liver). Stew them for 2\ hours (if an old hare, longer). Half an hour before serving, mix suffi- cient flour in butter, melted, to thicken. When done add Jpt. of port wine

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