Jugged Hare

Ingredients

• the hare
• a large glass of port wine
• some good brown gravy
• a small piece of cinnamon
• six cloves
• two bay-leaves
• the juice of half a lemon
• a little arrowroot
• a good spoonful of red-currant jelly

Method

1. 1

   Cut the hare into joints and fry in butter until browned.

2. 2

   Place in a hot jar, add port wine, and cover.

3. 3

   After 15 minutes, add gravy, cinnamon, cloves, bay leaves, and lemon juice.

4. 4

   Boil in a water bath for 1 to 1.5 hours.

5. 5

   Serve with stuffing-balls cooked separately.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) 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, which used to be used, and wliich 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 w'Ould be considered the proper quantity for one help ; fry these joints in a little butter in a fr}ing-pan, so as to turn them a nice browm without 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 wliich it would never do were it simply GAME AND GRAVY. 135 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

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