Jugged Hare

Ingredients

• Skin and draw a Hare
• 1 pint of claret
• 1 pint of beef gravy
• a few pounded cloves
• a few peppercorns
• a little salt
• 1 wineglassful of port wine
• 1 table-spoonful of red-currant jelly
• a pinch of cayenne
• a little butter
• a little flour

Method

1. 1

   Skin and draw a Hare, cut into joints, sprinkle with flour, and fry in butter until light brown.

2. 2

   Layer bacon in a stewpan, add Hare, cover with bacon, and add claret, beef gravy, cloves, peppercorns, and salt.

3. 3

   Simmer for about 1.5 hours until tender.

4. 4

   Remove meat, pass gravy through a sieve, reduce, and add port wine and red-currant jelly.

5. 5

   Thicken if needed, add Hare back, heat, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 72. The excerpt below is the record exactly as published.

Jugged Hare. — (1) Skin and draw a Hare, cut it up into joints, sprinkle with flour, put them in a frying-pan with a little butter, and fry to a light brown. Put a layer of thin slices of bacon on the bottom of a stewpan, put in the pieces of Hare, fitting- them close together, and cover with another layer of bacon ; then add i pint each of claret and beef gravy, a few pounded cloves and peppercorns, and a little salt. Place the pan at the side of the fire, and simmer for about an-hour-and-a-half, or until the meat is quite tender. Take out the meat and put it on a dish in front of the fire, or in a cool oven to keep warm. Pass the gravy through a sieve, remove all the fat, and reduce over a quick fire to half its original bulk ; then add 1 wineglassful of port wine and 1 table- spoonful of red-currant jelly, and if the soup requires thickening-, stir in a little butter and flour. Sprinkle in a pinch of cayenne, put in the pieces of Haro, make it hot again, and it is ready to be served. (2) Skin a Hare, draw it, cut it up first into joints and then again in halves, and add to them lib. of rump steak, cut up into pieces about l|in. square. Put a few pieces of the steak (the fattest part) at the bottom of an earthenware jar, then a few pieces of the Hare, and fill the jar with the remaining pieces of meat; sprinkle them over with salt and pepper, and put in at equal distances from one another the rind of a lemon, eight whole onions, two or three blades of mace, a few peppercorns, six cloves, two bay-leaves, and a few sprigs of parsley and thyme ; then add 1 table-spoonful of mushroom ketchup, and | pint of water or stock, and cover over the jar. Put it in a saucepan of water not quite up to the top of the jar, and boil for six hours or so, or until the meat is tender. Pour it out on to a dish, garnish with game forcemeat balls, and serve. (3) Put an onion (stuck with six cloves) and a bunch of sweet herbs into an earthenware jar. Cut a Hare up into joints, dust each piece over with a little pounded mace, salt and pepper, put them in the jar, cover over with water, place the lid on, and stew in a moderate oven for two-hours-and-a- For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 750 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Hares — continued. half or so. Take out the joints separately, and put them in a soup-tureen. Dredge a little flour

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