Jugged Hare

Ingredients

• Skin a hare
• two ounces of dripping
• two ounces of fat bacon
• one medium-sized onion (sliced)
• one pint of stock
• season with salt
• season with pepper
• add the celery seed
• add thyme
• add parsley
• add lemon juice
• sufficient browning

Method

1. 1

   Skin and cut the hare into pieces.

2. 2

   Fry hare, bacon, and onion in dripping until browned.

3. 3

   Drain and place in a jar.

4. 4

   Mix flour with fat, add stock gradually, season, and simmer.

5. 5

   Strain over meat in jar, seal, and cook in a hot oven for three hours.

6. 6

   Serve with sauce and garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 117. The excerpt below is the record exactly as published.

Jugged Hare. Skin a hare, wash it thoroughly and dry it, then cut it up into small pieces of convenient size. Put two ounces of drip- ping into a stewpan and when it is melted add the hare, two ounces of fat bacon (cut into small dice-shaped pieces), and one medium-sized onion (sliced), fry the meat (turning it frequently until it is evenly browned) ; then drain it on paper, and put it into a jar or gourmet boila. Stir the flour and corn- flour into the pan in which the hare was fried, mixing the flour smoothly with the fat, and adding a little more if neces- sary; cook the flour for a few minutes, then add by degrees one pint of stock (made from the neck and trimmings of the hare) ; let it boil up and thicken and season with salt, spice, and pepper, add the celery seed, thyme, and parsley, the lemon juice and sufficient browning to make the sauce a rich brown; let it simmer for fifteen minutes and strain it over the meat. Put the cover on the jar and make it air-tight by sealing the edges with a soft dough made with flour and water. Place the jar in a moderately hot oven in a pan containing boiling water, and let the contents cook for three hours. Arrange the meat neatly on a hot dish and strain the sauce over it, and garnish with small fried balls of herb forcemeat, and serve with red-currant jelly. A glass of port, sherry, or claret, added to the sauce just before straining, will greatly improve the flavor. Braised Leg of Lamb. Melt two ounces of dripping in a large stewpan, and put in a small leg of lamb and fry it for ten minutes, letting it brown lightly on both sides. Then pour in sufficient water to partly cover the meat, and add two onions, a turnip, and two carrots (cut into slices), a sprig of mint, a small bunch of parsley and a little muslin bag containing twelve pepper- corns, a blade of mace, and two cloves. Place a piece of buttered paper over the meat, then cover the pan and let it simmer in a moderately hot oven for three hours. The meat should be basted from time to time and turned after it has been cooking for an hour and a half. When it is done, re- move it from the pan and keep it hot while the sauce is made. Pour off as much of the fat as possible from the liquor in which the lamb was cooked, then thicken it with cornflour, which has been mixed with a small quantity of cold water; season it with salt and a little pepper if necessary, and color the sauce a rich brown with Parisian essence. Strain it STANDARD COOKERY. 169 through a pointed strainer over the meat, and garnish the dish either with peas which have been cooked separately or with the vegetables with which it was braised. Stewed Neck of Lamb. Take two to three pounds of the neck of lamb, which may either be cut up or jointed and left whole. After washing it put it into a stewpan with some cold vegetable stock (water in which a large onion, a carrot, and a turnip have been boiled with a bunch of parsley and a few sweet herbs). When it boils up skim the stock, add a teaspoonful of salt and as long as the scum rises remove it; then draw the pan to the side of the stove where the meat can only simmer, and leave for half an hour. At the end of the time add the peas, or if these are not procurable some very young carrots and turnips may be used instead; cover the pan and let the meat simmer for another half hour. Mix the flour until it is quite smooth with a little milk, pour this into the stewpan and stir the sauce quickly until it thickens, then season it with black pepper and salt and add the mint and the parsley and let the contents of the pan continue to cook gently for half an hour longer. Place the meat on a hot dish and surround it with peas (or other vegetables) and the sauce. Mutton may be substitued for lamb. Lamb Chops a la Maintenon. Cover 'each chop thickly with a mixture of minced ham, marjoram, and breadcrumbs, blended with butter, onion juice, and parsley

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