Jugged Hare

Ingredients

• Joint the hare
• 1 lb. of beef-steak
• a whole carrot
• turnip
• onion
• four cloves
• three stalks of celery
• bouquet garni
• 3 oz. flour
• a wineglass of port
• 1 pint of the stock
• 1 teaspoonful mixed mustard
• 1 tablespoonful black or red currant jelly

Method

1. 1

   Fry the joints and 1 lb. of beef-steak cut up in some butter.

2. 2

   Put alternate layers of hare and beef in a stewjar.

3. 3

   On top lay a whole carrot, turnip, onion, with cloves, celery, and bouquet garni.

4. 4

   Cover with second stock, and stew for four hours.

5. 5

   Skim off any fat.

6. 6

   Mix flour with blood and port, mix with stock, and boil.

7. 7

   Return to jar with hare, add seasoning and jelly.

8. 8

   It may remain in the oven half an hour longer.

As published

This recipe was extracted from Berridge House recipe book (1910), page 41. The excerpt below is the record exactly as published.

Jugged Hare Joint the hare and take care of the blood. Fry the joints and 1 lb. of beef-steak cut up in some butter. Put alternate layers of hare and beef in a stewjar. On the top lay a whole carrot, turnip, onion, with four cloves, three stalks of celery, bouquet garni. Cover with second stock, and stand in oven or in a saucepan of water and stew four hours. Take from the oven. Skim off any fat. Mix 3 oz. flour with the blood and a wineglass of port. Mix with 1 pint of the stock, and boil in a saucepan. Return to the jar with the hare, and add salt, pepper, and nutmeg, 1 tea- spoonful mixed mustard, and 1 tablespoonful black or red currant jelly

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