Jugged Hare

Ingredients

• 1 hare, or the cold remains of 2
• 1 large onion
• 4 cloves
• 1 lemon
• 1 oz. arrowroot
• 1 teaspoonful pepper
• 1 £ teaspoonful mixed herbs
• 1 piece cinnamon 2 inches long
• pinch of mixed spice
• a dust of nutmeg
• 1 pint port wine
• 1 pint stock or water
• 1 lb. steak (optional)
• 1 teaspoonful salt

Method

1. 1

   Cut the hare into neat joints, and if you are also using steak, cut that in small pieces.

2. 2

   Mix together the herbs, arrowroot, and pepper and salt, and roll each joint in the mixture.

3. 3

   Peel the onion, stick in the cloves, and put all together in a deep jar.

4. 4

   Cut the lemon in halves, put that in, and add the spice and cinnamon.

5. 5

   Pour over all the stock and half of the port wine.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 60. The excerpt below is the record exactly as published.

wl teaspoonful mixed herbs 2 ozs. butter 2 ozs. flour yolks of 2 eggs pinch of ground mace rind of half a lemon salt pepper 1 pint of stock Skin the fowl, cut into joints, and trim off neatly. Put the butter in a pan, when spluttering add the flour and stir until a nice brown. Add the stock, the skin and trimmings of the fowl, the herbs, mace, lemon rind, salt, and pepper, and simmer fifteen minutes. Strain off the sauce and put in a clean pan with the joints of fowl and re-boil five minutes. Beat up the yolks, stir into the sauce, and allow to thicken without boiling. Pile in the centre of a hot dish, pour over the sauce, garnish with parsley and/or lemon, and serve. CREAMS OF CHICKEN. 8 ozs. cooked chicken 2 oz. ham y pint cream £ pint white sauce pinch of ground mace salt pepper 2 eggs Mince and pound the chicken and ham very finely, add the sauce, and eggs well beaten, and mix together. Whip the cream a little and stir it lightly in the mixture, season with mace, salt,, and pepper. Pour the mixture in greased dariole moulds, not more than two-thirds full, smooth over the top, cover with greased paper, and steam gently thirty minutes. Turn out on a hot dish. 97 Have ready a pint of good white sauce, pour over all, garnish with peas or small tomatoes, and serve hot. Rabbit creams may be made as above, substituting tinned or cooked rabbit instead of chicken. CHICKEN A LA VENISE. Take the remains of a cold cooked fowl and cut into neat joints, trimming off all the skin during the process. Prepare a sauce as below, having sufficient to just cover the fowl. Add both together and simmer gently for ten minutes. Turn out the chicken in a pile on a hot entree dish and serve garnished with potato puree forced through a piping tube, and a few green peas. Sauce for Chicken a la Venise. 1 pint tomato pulp, 1 tablespoonful Worcester Sauce, 1 dessert- spoonful meat extract, juice of 1 lemon, a dust of cayenne pepper, and enough cochineal to make a pale red colour. Season slightly with salt, and boil altogether for 15 minutes, then mix 1 table- spoonful cornflour with £ pint cold water and add. Re-boil for three minutes, rub through sieve, and use. Puree of Potato. Boil 6 or 8 potatoes, strain, and rub through wire sieve. Put them into a stewpan with a pat of butter and a little white pepper, and enough milk to make into a smooth paste. Stir on the fire until quite hot, and use. CHICKEN A LA BELLEVUE. 1 boiled chicken aspic jelly j- pint good white sauce j salad i oz. gelatine | salad dressing Dissolve the gelatine in about three tablespoonfuls of water, and strain it into the sauce and allow to cool. Remove the skm from the chicken and carve into neat joints. Dip each joint into the sauce when it is cold. Decorate each joint with a little pickled walnut and tiny sprig of parsley. Pour over each joint, with a spoon, a little cool aspic jelly, and allow to set. Pile the salad neatly in the centre of the dish, arrange the chicken round it in a circle. Place a border of chopped aspic round the dish garnish with lemon and/or beetroot, and serve. 98 FRIGASSE OF RABBIT. I rabbit 1 oz. flour 1 £ oz. butter pepper and salt small bunch of parsley 1 bay leaf mace juice of 4- a lemon J lb. streaky bacon J pint button onions 1 onion stuck with 2 cloves dusting of nutmeg, or ground 2 yolks of eggs Clean the rabbit and soak one hour in tepid water. Cut it into* neat joints, put it into a pan with enough cold water to cover, add pepper and salt to taste, onion, and parsley. Allow to come to the boil, remove the scum and simmer for forty-five minutes. Strain off and keep the stock. Melt the butter in a pan, add the flour and stir well but do not brown, add one pint of the stock, and allow to- boil up. Put in the rabbit and cook twenty minutes. Beat up the yolks, add the lemon juice, and stir them into the sauce. Keep- hot, but do not allow to boil. Add seasonings, nutmeg, &c., to taste. Pile on a dish with the sauce poured over, and serve, garnished with fried croutons of bread and the bacon, cut in very small dice, and fried, or very small boiled onions. 50 chestnuts Peel the chestnuts and boil till tender. Remove the inner skin and chop them very finely, add the marrow and grated nutmeg, and mix well together. See that the turkey is thoroughly clean inside and fill with this stuffing, fasten the skin over the neck with a small skewer, then run long skewers through the pinions and thighs, taking care to pass them through the pinions and through the thighs on the other side. Turn the points of the pinions or wings on to- the back of the bird, pass a string over the points of the skewers,, and tie it securely over the back to keep the bird firmly and neatly trussed. Fasten the vent by passing the rump or nose through a hole made in the apron or loose skin through which the stuffing has been put in. Cover the breast with slices of fat bacon, place on a baking tin in a sharp oven, and cook for two hours, basting every ten minutes. Just before removing from the oven, take away the bacon and dust the turkey over with flour and a little salt, which will give it a frothy appearance. Remove the skewers and place the turkey on a hot dish. Serve with brown gravy. Cooked sausages may be placed round the bird on the dish if preferred, and served with it instead of chestnut stuffing. ROAST TURKEY STUFFED WITH CHESTNUTS. 1 turkey, 10 lbs. weight -f lb. marrow from marrow bones 1 saltspoonful of grated nutmeg 4 slices fat bacon 99 JUGGED HARE roast hares 1 large onion 4 cloves 1 lemon 1 oz. arrowroot \ teaspoonful pepper 1 hare, or the cold remains of 2 -J- teaspoonful mixed herbs 1 piece cinnamon 2 inches long pinch of mixed spice a dust of nutmeg 1 pint port wine 1 pint stock or water 1 lb. steak (optional) 1 teaspoonful salt

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