Jugged Hare

Ingredients

• 2 oz. butter
• 1 hare
• 1 onion
• 1 carrot
• 2 cloves
• 1 pint stock
• 1^ gill of port
• 1 tablespoonful red currant jelly
• Sprig of thyme
• 2 bay leaves
• Cayenne and salt
• 2 oz. bread-crumbs
• 1 oz. chopped suet
• Pepper, salt, powdered herbs
• A little grated lemon rind
• 1 teaspoonful chopped parsley
• 1 egg

Method

1. 1

   Melt the butter in a large pot, add the hare cut into pieces, onion, carrot, and cloves.

2. 2

   Brown the meat, then add stock, port, and jelly.

3. 3

   Simmer until tender.

4. 4

   Prepare forcemeat balls with bread-crumbs, suet, and seasonings.

5. 5

   Add to the pot and cook until done.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 14. The excerpt below is the record exactly as published.

1 teaspoonful red currant jelly. 12 mushrooms. Garnish. — Fleurons of pastry. Button mushrooms and cherries, or 6 to 8 firm pieces of tinned apricot. Separate the bird into neat joints and re- move the skin. Put them in a stew-pan or casserole with the sauce, wine, jelly, and mush- rooms, and simmer gently till tender. Dish on a hot dish, or serve in the casserole, and garnish with the fleurons of pastry, the mushrooms, and the cherries or apricots. N.B. — Any other game, or neatly cut joints of hare, may be dressed in the same way. This is an excellent way of using up cold game. [ 67 I JUGGED HARE. 2 oz. butter 1 hare. 1 onion. 1 carrot. 2 cloves. 1 pint stock. 1^ gill of port. 1 tablespoonful red currant Sprig of thyme. 2 bay leaves. jelly. Cayenne and salt. Forcemeat Balls. 2 oz. bread-crumbs. 1 oz. chopped suet. Pepper, salt, powdered herbs. A little grated lemon rind. 1 teaspoonful chopped parsley. 1 egg

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