Jugged Hare

Ingredients

• 1 hare
• some veal forcemeat
• an onion stuck with 5 cloves
• 1 bay leaf
• 1 lb. of shin of beef
• flour
• dripping
• pepper
• salt

Method

1. 1

   Cut up the hare, well flour it, and fry it in a frying-pan with the dripping.

2. 2

   Fry also the shin of beef cut into slices.

3. 3

   Put the beef and the hare into a stewing jar with the cloves, onions, and bay leaf; add pepper and salt, and cover with water.

4. 4

   Cook in a slow oven for four hours.

5. 5

   Make some balls of veal forcemeat, first adding the liver of the hare, finely chopped, to it.

6. 6

   Fry or bake these, and add to the hare half an hour before it is dished up.

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 2. The excerpt below is the record exactly as published.

Jugged Hare The foreign hares which can be bought in London and large towns at a low price make a nice and economical dish jugged. Required. — 1 hare, some veal forcemeat, an onion stuck with 5 cloves, 1 bay leaf, 1 lb. of shin of beef, flour, dripping, pepper and salt

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