Jugged Hare

Ingredients

• One Hare
• One Carrot
• One Onion
• One Turnip
• A bunch of Sweet Herbs
• Quarter pound of Butter
• Three ounces of Flour
• One pint of Stock
• One glass of Port Wine
• One tablespoonful of Red Currant Jelly

Method

1. 1

   Fry the onion, carrot, and turnip in butter with the herbs.

2. 2

   Joint the hare and add it to the vegetables, simmer for half an hour.

3. 3

   Mix flour with stock, stir into the hare, add the rest of the stock, and cook slowly for one hour.

4. 4

   Before serving, add port wine and red currant jelly.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 34. The excerpt below is the record exactly as published.

Jugged Hare. Ingredients, One Hare. One Carrot. One Onion. One Turnip. A bunch of Sweet Herbs. Quarter pound of Butter. Three ounces of Flour. One pint of Stock. One glass of Port Wine. One tablespoonful of Ked Currant Jelly

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