Jugged Hare

Ingredients

• Hare
• Butter .. 3 oz.
• Flour I oz.
• Onion I.
• Bunch of herbs I.
• Peppercorns .. 12.
• Port wine 2 glasses.
• Stock (beef or game) from I pint to I J pts.
• Lemon.

Method

1. 1

   Skin and cut the hare into joints, flour and fry in butter.

2. 2

   Place in a stew jar with onion, herbs, peppercorns, lemon juice, and warm stock.

3. 3

   Cook gently in a moderate oven for about 3 hours.

4. 4

   Thicken gravy with flour and butter, boil, season, and add port.

5. 5

   Serve with red currant jelly.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 38. The excerpt below is the record exactly as published.

Jugged Hare. Hare I. Butter .. 3 oz. Flour I oz. Onion I. Bunch of herbs I. Peppercorns . . 12. Port wine 2 glasses. Lemon. Stock (beef or game) from I pint to I J pts.

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