Jugged Hare

Ingredients

• One hare
• one large onion
• six cloves
• two wine-glassfuls of port wine
• two table-spoonfuls of mushroom catchup
• the rind of one lemon
• one dessert-spoonful of salt
• one half tea-spoonful of pepper
• three ounces of butter
• one ounce of flour
• ten forcemeat balls

Method

1. 1

   Cut the hare into small pieces and dredge with flour.

2. 2

   Melt 2 ounces of butter in a frying-pan, brown the hare pieces, and place them in a large brown jar.

3. 3

   Add lemon rind, pepper, salt, and stock.

4. 4

   Stick cloves into the onion and add it to the jar.

5. 5

   Cover and place in boiling water for four hours.

6. 6

   Mix remaining butter and flour, and add forcemeat balls, port wine, and catchup ten minutes before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 59. The excerpt below is the record exactly as published.

Jugged Hare.— One hare, one large onion, six cloves, two wine-glassfuls of port wine, two table-spoonfuls of mush- room catchup, the rind of one lemon, one dessert-spoonful of salt, one half tea-spoonful of pepper, three ounces of butter, one ounce of flour, ten forcemeat balls

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