Jugged Hare

Ingredients

• Skin a Hare, clean it, cut it into joints
• an onion stuck with three cloves
• a bunch of sweet herbs
• a small bunch of parsley
• a blade of mace
• 1 wineglassful of port wine
• a little more water than will just cover the Hare
• season to taste with cayenne
• season to taste with soy
• season to taste with ketchup

Method

1. 1

   Skin a Hare, clean it, cut it into joints, and put them in an earthenware jar with an onion stuck with three cloves, a bunch of sweet herbs, a small bunch of parsley, a blade of mace, 1 wineglassful of port wine, and a little more water than will just cover the Hare.

2. 2

   Cover the jar, put it into a moderately-heated oven, and stew till the meat is done enough.

3. 3

   Uncover the jar, take out the pieces of Hare, and thicken the gravy.

4. 4

   Strain it through a sieve, season to taste, pour it while boiling over the Hare, add a few forcemeat balls, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 73. The excerpt below is the record exactly as published.

Skin a Hare, clean it, cut it into joints, and put them in an earthenware jar with an onion stuck with three cloves, a bunch of sweet herbs, a small bunch of parsley, a blade of mace, 1 wineglassful of port wine, and a little more water than will just cover the Hare. Cover the jar, put it into a moderately-heated oven, so that the contents may cook slowly, and stew till the meat is done enough. Uncover the jar, take out the pieces of Hare, and thicken the gravy, first picking out the herbs, onion, and spices. When the thickening is sufficiently boiled in the gravy, strain it through a sieve, season to taste with cayenne, soy, and ketchup, pour it while boiling over the Hare, add a few forcemeat balls, and serve. (6) Skin and clean a Hare, wipe it with a cloth dipped in boiling water, dry it, cut it into good-sized pieces, and dredge each piece well with flour. Put a good-sized lump of butter into a frying-pan, place it over the fire until hot, then put in the pieces of Hare, and fry them, turning to brown all sides equally. Pack the pieces of Hare in an earthenware jug, with two onions with three cloves stuck in each, ^ table-spoonful each of mushroom ketchup and Worcester- shire sauce, and 1 breakfast-cupful of brown stock, seasoning to taste with salt and pepper. Tie a piece of stout brown paper over the jar, stand it in a saucepan with boiling water nearly to the top, and steam the Hare for three hours, adding more boiling water occasionally to keep up the original quantity, but taking care not to let the water enter at the top of the jar. Butter a large, rather deep dish, line it with a good flaky crust, and bake it for half-an-liour. When the Hare is cooked, arrange the pieces on the paste, strain the gravy through a fine hair sieve over it, and serve while very hot. (7) Leicestershire Style. — Skin and clean a Hare, cut it into pieces, wipe each piece on a dry cloth (but they must not be washed), season them well with salt and pepper, put them in a frying-pan with a lump of butter, and fry them until nicely browned. Wash and bone a couple of anchovies, chop them, and mix with them a small quantity each of chopped thyme and parsley, grated nutmeg, mace, 1 tea- spoonful of grated lemon-peel, and J- teaspoonful of pounded Fig. 933. Jugged Hare (Leicestershire Style). cloves. Put a few thin slices of fat bacon in a large earthen- ware jar, then drain the pieces of Hare from the butter, and put a layer of them in the jar ; strew some of the mixture over, and cover in turn with another layer of bacon. Proceed to fill the jar in this way, strewing the seasoning between the layers; moisten with f breakfast-cupful of ale, put the lid on I the jar, and solder it round the edg'es with flour-and-water paste. Stand the jar in a saucepan with cold water to about two-thirds its height, and boil it for about four hours, more Hares — continued. or less, according to the age of the Hare. When the Hare is tender, put loz. of butter and -J- table-spoonful of flour in a stewpan, stir them on the fire until mixed, then pour in 2 pint of port wine and a few drops of mushroom ketchup. Take the pieces of Hare out of the jar, and put them in the sauce ; dust in a small quantity of mushroom powder, add 1 teaspoonful of lemon pickle and a small quantity of browning, and toss the whole over the fire until boiling. Arrange the pieces of Hare on a hot dish, garnish with fried bread sippets and potato croquettes (see Fig. 933), pour the sauce round, and serve. (8) Skin and clean a Hare, and cut it into moderate-sized pieces, reserving the blood ; lard the shoulder pieces and the best pieces from the back and thighs with thin strips of bacon, and put them into a large stone or earthenware jar with the blood, a bunch of sweet herbs

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