Jugged Hare

Ingredients

• the hare
• a glass of port
• six cloves
• two bay-leaves
• an inch of stick cinnamon
• the juice of half a lemon
• a little pepper
• a little salt
• a table-spoonful of forcemeat

Method

1. 1

   Skin and empty the hare, wipe it inside and out.

2. 2

   Cut it into neat pieces.

3. 3

   Brown the pieces in a frying-pan with dripping.

4. 4

   Drain and place in a jar, pour port over it, cover, and soak for 20 minutes.

5. 5

   Prepare forcemeat rolls and fry them.

6. 6

   Add stock to the pan, scrape the bottom, and pour over the hare.

7. 7

   Add spices and forcemeat.

8. 8

   Cook in boiling water for 1.5 hours.

9. 9

   Fry remaining forcemeat into balls and add before serving.

10. 10

    Thicken gravy with arrowroot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 290. The excerpt below is the record exactly as published.

Jugged Hare. Red Currant Jelly. Potao Mould. Stewed Celery. Apple Mould. Custard. Cheese. Brown and White Bread and Butter. Soda Cake. Lemon Cheese¬ cakes. Cold Beef, Roasted Yesterday. Salad. Apple and Quince Pie. Cheese. Breakfast. — Bloaters on Toast (March 24th) ; Collared Tongue, bought yesterday (January 2nd); Sally Lunns (June 4th) ; Corn¬ flour Milk (June 19th). Dinner. — Soles — Filleted, Rolled, and Baked (March 1st); Maitre d’Hotel Sauce (May 6tli). Jugged Hare. — This is really the best way of cooking a hare. Make the hare forcemeat {see recipe given below). Skin and empty the hare, and wipe it inside and out with a damp cloth. Cut it into neat pieces about the size of a small egg, and turn these about in a frying-pan over the fire with a little dripping till they are equally browned all over. Drain them from the fat, and put them into a wide-mouthed earthen jar ; pour a glass of port upon them, cover the jar closely, and let the hare soak in the wine for twenty minutes., Cut the steak, bought yesterday, into very thin slices two inches long and an inch and a half wide. Spread a little forcemeat upon each slice, roll it neatly, and fasten with a small skewer. Fry the rolls in the fat till they also are brown, then put them with the hare. Have ready some good bone stock, strongly flavoured with onions. Pour a little of this into the pan in which the hare and the pieces of meat were fried, scrape the bottom to obtain all the flavour and gravy, pour the stock over the hare, adding more stock to cover it entirely. Throw in six cloves, two bay-leaves, an inch of stick cinnamon, the juice of half a lemon, and a little pepper and salt. Sprinkle a table-spoonful of forcemeat

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