Jugged Hare

Ingredients

• i Hare
• 1 Quart Strong Stock
• Oz. Flour
• 2 Bay Leaves
• i Sprig each Thyme
• Mar¬ joram
• Parsley
• Celery Top
• 12 Peppercorns
• 2 Ozs. Butter
• 2 Ozs. Bacon
• 6 Cloves
• 2 Blades Mace
• i Chili or 4 Cayenne Pods
• 1 Onion

Method

1. 1

   Cut the hare into joints; season with pepper, salt and cayenne; melt butter in pan, and fry the hare and bacon until brown; put into a wide-mouthed jar and cover; add stock and put in quick oven for twenty to thirty minutes; add onion, herbs and spices in a muslin bag and stew for three hours; melt butter in saucepan, stir in flour till smooth; slowly stir into stew-jar.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 15. The excerpt below is the record exactly as published.

JUGGED HARE. Ingredients. i Hare. 1 Quart Strong Stock. Oz. Flour. 2 Bay Leaves. i Sprig each Thyme, Mar¬ joram, Parsley, Celery Top. 12 Peppercorns. 2 Ozs. Butter. 2 Ozs. Bacon. 6 Cloves. 2 Blades Mace, i Chili or 4 Cayenne Pods. 1 Onion

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