Jugged Hare

Ingredients

• one hare cut in pieces
• 1 1/2 pts. of good gravy
• 1 onion with 4 cloves stuck in it
• 1 lemon, peeled and sliced
• 1 tablespoon of mushroom catsup
• 2 glasses port wine
• a good piece of butter rolled in flour

Method

1. 1

   Dredge hare with flour and fry brown in butter, season with pepper, salt and cayenne.

2. 2

   Put hare into a covered jar, add onion, lemon, and pour over gravy.

3. 3

   Cover jar closely, stand in a double boiler of cold water, cook for 4 hours if old, 3 hours if young.

4. 4

   When done, add mushroom catsup, port wine, and butter rolled in flour.

5. 5

   Shake a few minutes over the fire, take from jar, and serve with forcemeat balls and red currant jelly.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 244. The excerpt below is the record exactly as published.

JUGGED HARE — Skin one hare and cut in pieces, but do not wash it; dredge with flour and fry brown in butter, season with pepper, salt and cayenne. Have ready 1^ pts. of good gravy made from beef. Put the hare into a covered jar, add 1 onion with 4 cloves stuck in it, 1 lemon, peeled and sliced, and pour over it the gravy. Cover the jar closely, stand it in a double boiler of cold; water, cook 4 hrs. if old, 3 ihrs. if young. When done add 1 table- spoon of mushroom catsup, 2 glasses port wine, and a good piece of butter rolled' in flou

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