Jugged Hare
From The book of plain cooking, 1904
Garnish with forcemeat balls and serve with red currant jelly.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 15. The excerpt below is the record exactly as published.
Jugged Hare Disjoint the hare and flour each joint, and fry in butter with an onion or two, according to size. Place in a stew jar, covering with stock. Put in a muslin bag some peppercorns, allspice and herbs, so that they can be re- moved before serving. Put the jar in the oven, and let it remain for quite four hours, then add a tumbler of port wine ; and when quite heated again place the hare upon a dish. Make a thickening of flour and a little ketchup
Cook this with the app: pantry check, scaling, and the assistant.