Jugged Hare

Ingredients

• one tender hare
• two onions
• two cloves
• two bay leaves
• twelve small button onions glazed
• four ounces of bacon
• one ounce of butter
• half a glass of white wine
• half a glass of red wine
• half a pint of stock
• one ounce of flour
• seasoning
• eight fried croutons

Method

1. 1

   Skin and neatly draw the hare; preserve the liver, carefully removing the gall; cut the hare into twelve or fourteen neat joints; place in deep dish or jar; season with salt, pepper, nutmeg, sliced onion, two cloves, one sprig of thyme and bay leaves.

2. 2

   Add the wine and let it soak, well mixed, for five or six hours; lift out the pieces and drain on a cloth; fry them lightly in a saute pan with the butter; dredge with flour and stir over a brisk fire until a light brown colour; moisten with stock, red wine and liquor.

3. 3

   Fry the bacon, previously cut into dice, and put with the mixture, when the latter boils.

4. 4

   Simmer for about an hour; put in the onions, previously braised in a saucepan, and keep hot.

5. 5

   Chop the liver and heart very finely and mix with the blood (if any) and add it to the stew about a quarter of an hour before it is done.

6. 6

   Have ready some croutes of fried bread.

7. 7

   Dish up the whole as neatly as possible; garnish with braised onions and croutons round the dish.

8. 8

   Pour over it all the sauce and serve with some red-currant jelly in a sauceboat.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 36. The excerpt below is the record exactly as published.

JUGGED HARE /"ANE tender hare, two onions, two cloves, thyme, two bay leaves, twelve small button onions glazed, four ounces of bacon, one ounce of butter, half a glass of white and half a glass of red wine, half a pint of stock, one ounce of flour, seasoning, and eight fried croutons

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