Jugged Hare

Ingredients

• the hare
• a pint and a half of good strong stock
• two carrots
• two or three large onions
• an ounce of celery
• a table-spoonful of sugar
• one of salt
• a wine-glass of brandy
• a dozen balls of stuffing
• a bumper glass of port
• a dessert-spoonful of red currant jelly
• a lump of butter rolled in flour

Method

1. 1

   Cut the hare into pieces, dredge with flour, and fry in butter.

2. 2

   Place in a sealed vessel with carrots, onions, celery, lime juice, sugar, salt, and stock.

3. 3

   Boil for three hours.

4. 4

   After cooking, stir in port, red currant jelly, and butter.

5. 5

   Serve with stuffing balls.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 187. The excerpt below is the record exactly as published.

Jugged hare" is perhaps the best dish for camp life ; by many it is considered in any circumstances the best. This is a simple recipe : — Proceed as in the foregoing receipt as far as the skinning and cleaning is concerned. When ready, cut the hare up into neat pieces, dredge them with flour, and give them a few turns in the frying-pan with some butter till they take coloui*. Prepare beforehand a pint and a half of good strong stock (that of a fowl will do in camp) and choose a vessel that you can close securely with paste : put the pieces of hare into it, with two carrots, two or three large onions, an ounce of celery, the juice of two limes, a table-spoonful of sugar, and one of salt ; pour in the stock, throw in a wine-glass of brandy, and seal the vessel as closely as possible ; place it in a pan of cold water, and set it to boil, steaming the covered pot for three houi-s. When done, open the pot, stir into it a bumper glass of port, a dessert-spoonful of red currant jelly, and a lump of butter rolled in flour.* Serve with a dozen balls of stuffing

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