Jugged Hare

Ingredients

• One hare
• two tablespoonfuls of flour
• three ounces of butter
• one Bermuda onion
• six cloves
• one-half pint of brown stock
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one dessert spoonful of mushroom catsup
• one dessert spoonful of Worcestershire sauce

Method

1. 1

   Skin and clean the hare, cut into pieces, and coat with flour.

2. 2

   Fry in butter until browned.

3. 3

   Pack hare pieces in a jug with stock, catsup, Worcestershire sauce, salt, and pepper.

4. 4

   Cover and cook in boiling water for three hours.

5. 5

   Serve on a flaky crust.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.

JUGGED HARE. ,ji hour longer, basting it constantly with the wine and but- ter gravy. Transfer the venison now to a hot platter and skim the top of the gravy remaining in the pan. Stir into the gravy when skimmed, the flour, and scrape down into it with a cooking spoon, all the brown juices that may have adhered to the pan. Add to this the remaining water and claret, season with the pepper and salt, and pouring the gravy then from the roasting pan into a small sauce- pan place this over the fire and bring its contents quickly to the boiling point, when dropping in the caramel, all should be stirred quickly together and the gravy be then poured, very hot, around the venison. Roast haunch of venison is usually served with an accompaniment of currant jelly. Jugged Hare. — One hare, two tablespoonfuls of flour, three ounces of butter, one Bermuda onion, six cloves, one-half pint of brown stock, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of mushroom catsup, one dessert spoonful of Worcester- shire sauc

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