Jugged Hare

Ingredients

• a wide-mouthed stone jar
• some good brown gravy free from fat
• the hare
• a little butter
• a dust of cinnamon
• six cloves
• two bayleaves
• the juice of half a lemon
• a wineglassful of port
• a good spoonful of red currant jelly

Method

1. 1

   Have a wide-mouthed stone jar, and put into it some good brown gravy free from fat.

2. 2

   Next cut up the hare into neat joints; fry these joints in a little butter to brown them a little.

3. 3

   Have the jar made hot by placing it in the oven, and have a cloth ready to tie over its mouth.

4. 4

   Put the joints already browned into the jar, and let it stand for fifteen minutes on the dresser.

5. 5

   After this has stood some time untie the jar and add the gravy, with a dust of cinnamon, six cloves, two bayleaves, and the juice of half a lemon.

6. 6

   The gravy should have onion made in it, and should be thickened with a little arrowroot.

7. 7

   A wineglassful of port should be added, and a good spoonful of red currant jelly should be dissolved in it.

8. 8

   Next place the jar up to its neck in a large saucepan of boiling water, only taking care the jar is well tied down.

9. 9

   Let it remain in the boiling water from an hour to an hour and a half.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Jugged Hare. Have a wide-mouthed stone jar, and put into it some good brown gravy free from fat. Next cut up the hare into neat joints ; fry these joints in a little butter to brown them a little. Have the jar made hot by placing it in the oven, and have a cloth ready to tie over its mouth. Put the joints already browned into the jar, and let it stand for fifteen minutes on the dresser. After this has stood some time untie the jar and add the gravy, with a dust of cinnamon, six cloves, two bayleaves, and the juice of half a lemon. The gravy should have onion made in it, and should be thickened with a little arrowroot. A wineglassful of port should be added, and a good spoonful of red currant jelly

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