Jugged Hare

Ingredients

• i hare
• i lb. steak
• ij pint of stock
• i gill of port wine
• 20 peppercorns
• salt
• pepper
• 1 1 oz. flour
• 4 cloves
• 3 oz. butter
• bouquet of herbs
• i onion
• veal forcemeat

Method

1. 1

   Cut steak into strips.

2. 2

   Place a little forcemeat on each, roll up and fasten with string.

3. 3

   Skin, paunch, and wipe the hare.

4. 4

   Cut in joints.

5. 5

   Fry quickly in butter.

6. 6

   Place in a stew jar, add the onion and flavourings.

7. 7

   Rinse out frying-pan with stock, pour on to hare.

8. 8

   Cover closely down.

9. 9

   Place in tin of boiling water and cook gently from two to three hours (if tender, two hours should be sufficient).

10. 10

    Strain off gravy.

11. 11

    Remove onion and flavourings.

12. 12

    Thicken with flour.

13. 13

    Add blood and the wine.

14. 14

    Arrange nicely on a dish, removing string.

15. 15

    Place forcemeat balls and croutes of red currant jelly round.

As published

This recipe was extracted from Berridge House recipe book (1910), page 32. The excerpt below is the record exactly as published.

Jugged Hare i hare, i lb. steak, ij pint of stock, i gill of port wine, 20 peppercorns, salt, pepper, 1 1 oz. flour, 4 cloves, 3 oz. butter, bouquet of herbs, i onion, veal forcemeat

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