Jugged Hare

Ingredients

• 1 hare
• ½ lb. lean ham
• ½ pint port wine
• 3 heaped tablespoonsful of flour
• 2 tablespoonsful mushroom catsup
• 2 tablespoonsful Worcester sauce
• 1 tablespoonful sugar
• salt
• pepper
• cayenne
• 2 large onions
• 1 carrot
• 1 head celery
• ½ nutmeg
• 1 blade of mace
• 16 cloves
• Bunch of parsley
• bunch of thyme
• bunch of marjoram
• Stock or water

Method

1. 1

   Skin the hare and cut it into neat pieces; peel the onions, stick cloves in one and chop the other finely; scrape the carrot and chop it, also the celery; wash the herbs and put in a piece of muslin, with the onion stuck with cloves and the mace, tie these securely with string.

2. 2

   Cut the ham into slices.

3. 3

   Place some pieces of hare in a stew jar, add a little ham, carrot, onion, celery, salt, pepper, cayenne, and grated nutmeg, put in layers until the jar is full, then cover with stock or water, add catsup, Worcester sauce, and sugar; place the lid on, and stew gently for three hours.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 18. The excerpt below is the record exactly as published.

nutmeg' Pepper and cayenne Lemon juice METHOD. Roll the pastry out half an inch in thickness, cut in rounds with a paste cutter ; take a cutter two sizes smaller and press the centre of each round to the depth of a quarter of an inch. Put the rounds on a tin, and bake 7-10 minutes in a hot oven until nicely browned. Then take out the patties, remove the small centre piece, and scoop out a little of the inside. Fry the mushrooms in the butter eight or ten minutes, take them out, put in the hour, cream, oyster liquor, salt, pepper, cayenne, and nutmeg. Stir and boil well, then add the oysters (bearded and cut in halves), also the lemon juice ; mix well. Fill each of the patty cases, and place the little piece of pastry on the top. Pile high on a dish, and serve. Romove the flesh from the lobster, pound it in a mortar with the butter, then pass through a sieve. Pound the coral separately, and pass it through a sieve, and dry it slightly in a very cool oven. Whip the cream, adding a very little lemon juice drop by drop ; let the cream be quite stiff, but take care not to over-beat it ; then add the lobster and half the coral. Season with cayenne and salt. Pile the lobster cream in little souffle cases, and decorate with the remainder of the coral. No. 119. LOBSTER CREAMS. INGREDIENTS. 1 lobster (with coral if possible) \ oz butter \ pint cream A few drops Lemon juice Cayenne and salt to taste METHOD. 53 No. 120. MUTTON CUTLETS. INGREDIENTS. Neck of mutton, best end l egg Bread crumbs 2 oz. butter METHOD. Saw off the chine bone, and (if the neck is cut in a manner that requires it) the end of the rib-bones. Cut the cutlets, giving a bone to each cutlet. If the appearance of the dish is not of great importance, the cutlets can be cut more economically by forming more cutlets out of two bones of the neck. In this manner two cutlets will have bones, while one will be without. Trim away the greater part of the fat, leaving only a very small piece round the lean part of each cutlet. Scrape the bones. Have ready some bread crumbs. Beat an egg on a plate, add a small saltspoonful of salt, and a pinch of pepper. Dip the cutlets into the egg and turn into the bread crumbs, which should lie on a piece of soft paper, so that they may be easily tossed over the cutlet. After taking up the cutlet from the crumbs, toss it lightly from one hand to the other, so that all loose bread crumbs may fall off. Heat the butter in a frying pan, or saute pan. When quite hot, lay in the cutlets and let them cook for about ten minutes, turning them carefully when the underside is brown. Serve round a centre of mashed potatoes, Brussels sprouts, green peas, or round a puree of haricot beans. Brown sauce (p. 90) or tomato sauce (p. 94) may be served round the cutlets. No. 121. MUTTON CUTLETS (a la Russe). INGREDIENTS. 14 lb. best end neck of mutton 4 lb. lard 1 egg Bread crumbs Mashed Potatoes Tinned Peas METHOD. Divide the mutton into cutlets, shape and trim neatly, 54 brush over with beaten egg, cover with bread crumbs. Make the lard hot in a frying-pan ; fry the cutlets brown ; place the mashed potatoes on a hot dish, stand the cutlets upon the potatoes ; warm the peas in one ounce of butter, with salt and pepper, place in the centre of cutlets. Serve with brown sauce poured round. No. 122. BEEF OLIVES. I NGRE1 1 lb. fillet of beef 2 ozs. bread crumbs 1 oz. suet (chopped) 1 dessertspoonful parsley (chopped) 4 teaspoonful thyme 1 dessertspoonful catsup MET 5IENTS. Lemon rind (grated), a little Egg or milk, to bind Pepper and salt to taste 1 oz. butter | pint stock (warm) 1 dessertspoonful flour HOD. Cut the fillet of beef into strips very thin, 2 inches wide, 4 inches long. Flatten the pieces of meat with the cutlet bat, spread a portion of the forcemeat on each piece, roll up, and tie with string or fasten with a small skewer. Melt the butter in a stewpan ; when quite hot put in the olives, fry them a nice brown. Pour over them one pint of good flavoured stock. Let them simmer gently for three-quarters of an hour. Thicken with the Hour, add catsup, and season with pepper and salt. Serve round a pyramid of mashed potatoes, with the gravy poured round. No. 123. COTELETTES DE VEAU. Veal Cutlets. INGREDIENTS. 2 lbs. of veal cutlet Some mashed potatoes or well- Egg and bread crumbs cooked spinach 3 ozs. of clarified butter Some slices of bacon METHOD. Cut the cutlet into slices, and then beat with a wet cutlet-bat to break the fibre of the meat. Trim into nice 55 oval-shaped cutlets, brush with egg and cover them with bread crumbs, flattening this on with the bat or knife. Fry them in the butter. Dish in a circle, the one overlapping the other, on a border of mashed potatoes or spinach, and put nicely cooked little rolls of bacon in the centre of the dish. To cook the bacon, roll thin slices of streaky bacon, run a skewer through them, and either toast or bake them. Tomato, piquant, or any other suitable sauce may be poured round the base of the dish, or handed in a boat. No. 124. VEAL RISSOLES. INGREDIENTS. £ pint of stock or cream Salt and pepper 1 egg Grated nutmeg Bread crumbs. METHOD. Chop the veal and ham very finely, melt the butter in a stewpan, add the flour, stir until quite smooth, add the stock, and let it boil well for five minutes. Then add the chopped meat, seasoning, and mix well. When quite cold form into balls, brush with beaten egg, cover with bread crumbs, and fry in hot fat. Serve with fried parsley. No. 125. JUGGED HARE. INGREDIENTS. \ lb. lean ham \ pint port wine 3 heaped tablespoonsful of flour 2 tablespoonsful mushroom catsup 2 tablespoonsful Worcester sauce 1 tablespoonful sugar, salt, pepper, and cayenne METHOD. Skin the hare and cut it into neat pieces ; peel the 1 hare 2 large onions 1 carrot. 1 head celery ^ nutmeg 1 blade of mace 16 cloves Bunch of parsley ,, thyme ,, marjoram Stock or water

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