Jugged Hare

Ingredients

• 1 hare
• 1 1/2 lb. of gravy beef
• 1/2 lb. of butter
• 1 onion
• 1 lemon
• 6 cloves
• pepper
• cayenne
• salt
• 1/2 pint of port
• good turkey stuffing

Method

1. 1

   Skin, paunch and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter.

2. 2

   Have ready 1 1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour.

3. 3

   Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne and salt; cover the jar down tightly, put it up to the neck in a stewpan of boiling water, and let it stew until the hare is quite tender.

4. 4

   When nearly done, pour in the wine, and add a few stuffing balls; these must be fried or baked in the oven for a few minutes before they are put to the gravy.

5. 5

   Serve with red currant jelly.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 38. The excerpt below is the record exactly as published.

d onion. Stewed Duck and Peas. You need the remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, i tablespoonful of flour, 2 pints of thin gravy, a small bunch of green onions, 3 sprigs of parsley, 3 cloves, i pint of young green peas, cayenne and salt to taste, i teaspoonful 58 Poultry and Game of pounded sugar. Put the butter into a stewpan ; cut up the duck into joints, lay them in with the slices of lean ham or bacon ; make it brown, then dredge in a tablespoonf ul of flour, and stir this well in before adding the gravy. Put in the onion, parsley, cloves and gravy, and when it has sim- mered for a quarter of an hour, add a pint of young green peas, and stew gently for about half an hour. Season with cayenne, salt and sugar; take out the duck, place it round the dish, and the peas in the middle. Fowl a La Marengo. You need i large fowl, 4 table- spoonfuls of salad oil, i tablespoonful of flour, I pint of regular stock, or water, about 20 mushroom-buttons, salt and pepper to taste, I teaspoonful of powdered sugar, a very small piece of garlic. Cut the fowl into 8 or 10 pieces; put them with the oil into the stewpan, and brown them over a moderate fire; dredge in the above pro- portion of flour; when that is browned, pour in the stock or water; let it simmer very slowly for rather more than half an hour, and skim off the fat as it rises to the top; add the mushrooms; season with salt, pepper, garlic and sugar; take out the fowl, which arrange pyramidically on the dish, with the inferior joints at the bottom. Reduce the sauce by boiling it quickly over the fire, keeping it stirred until sufficiently thick to adhere to the back of a spoon; pour over the fowl, and serve. Curried Chicken. You need the remains of cold roast fowls, 2 large onions, i apple, 2 oz. of butter, i dessert spoonful of curry powder, i teaspoonful of flour, ^ pint of gravy, i tablespoonful of lemon juice. Slice the onions, peel, core and chop the apple, and cut the fowl into neat joints; fry these in the butter, of a nice brown; then add the curry powder, flour and gravy, and stew for about 20 Garlic. Poultry and Game 59 minutes. Put in the lemon juice and serve with boiled rice, either placed in a ridge round the dish or separately; 2 or 3 shalots, or a little garlic may be added, if approved. Koast Partridge. When the bird is firmly and plumply trussed, roast it before a nice bright ---^ fire; keep it well basted, and a few ^5^ minutes before serving, flour and froth Eoast Partridge. it well. Dish it, and serve with gravy and bread sauce, and send to table hot and quickly. \ little of the gravy should be poured over the bird. Roast Rabbit. Dress and clean the rabbit thoroughly, and soak in salt and water. Put in a dripping pan and dredge with salt, pepper and a little flour. Cut salt pork in thin strips and fasten on the rabbit with toothpicks, spread some butter over all, put a little water in the pan and roast in the oven until done, basting often. You can make a stuffing as for chicken, fill the rabbit, and then roast as above, if you choose. Fried Rabbit. Dress and clean the rabbit and cut up in pieces suitable to serve, let it stand in salt and water until white, put in a kettle and boil until tender, take out of the liquor and let it stand until it stops steaming. Have the fry- ing pan half full of hot drip- pings or lard, dip the rabbit in beaten tgg, then in cracker dust and fry in the hot fat ; serve at once. Stewed Rabbit. Take i rabbit, 2 large onions, 6 cloves, I small teaspoonful of chopped lemon peel, a few forcemeat balls, thickening of butter and flour, i large tablespoonful of mushroom ketchup. Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon peel. Pour in sufficient water Eabbits. 6o Poultry and Game to cover the meat, and when the rabbit is nearly done, drop in a few forcemeat balls, to which the liver has been added, finely chopped. Thicken the gravy with flour and butter, put in the ketchup, give one boil, and serve. Hoast Venison. Either the saddle or leg are fine for roasting. Have your market man lard the venison for you, then put in the dripping pan with Koast Venison. half a pint of water and good sized lump of butter; dredge with salt and pepper and roast in a hot oven from two to three hours, basting every ten or fifteen minutes. Broiled Venison. Put the venison steaks in the double wire broiler and broil over a clear fire. When done place on, a hot platter, season with salt and pepper and pour over it some hot butter, turn it over and put on more of the butter, and serve at once. Jugged Hare. Need i hare, i>^ lb. of gravy beef, Yz lb. of butter, i onion, i lemon, 6 cloves, pepper, cayenne, and salt to taste, Yz pint of port, good turkey stuffing

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