Jugged Hare
From Common-sense papers on cookery, 1880
Add stuffing balls separately, not cooked with the hare.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 71. The excerpt below is the record exactly as published.
jugged hare. For this purpose a stone jar with a wide mouth will be found to be better than an ordinary jug, How to Cook Hare. i77 which used to be used, and which gives its name to the dish. Have ready some good brown gravy, free from fat. Next cut up the hare into joints, each joint not being larger than would be considered the proper quantity for one help ; fry these joints in a little butter in a frying-pan, so as to turn them a nice brown with- out cooking them. Have the empty jar made hot by placing it in the oven, and have a cloth ready to tie over its mouth. Then as soon as the joints of hare are browned, throw them into the hot empty jar, pour a large glass of port wine in too, and tie the cloth quickly over the mouth of the jar, and let it stand for, say, a quarter of an hour or more, on the dresser. By this means the fumes of the wine will rise — the jar being hot — and will impregnate the meat of the hare in a way in which it would never do were it simply added to the gravy. After this has stood some time, untie the jar and add| the gravy, with a small piece of cinnamon, six cloves, two bay-leaves, and the juice of half a lemon. The gravy should be strongly impreg- nated with onion, and should be thickened with a little arrowroot rather than with brown thickening. The port will materially assist the colour ; a good spoonful of red-currant jelly
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Cook this with the app: pantry check, scaling, and the assistant.