Jugged Hare

Ingredients

• Hare
• teaspoonful of Black Pepper
• A few Sweet Herbs
• A strip of Lemon Peel
• 2 Onions
• 4 Cloves
• 6 Whole Allspice
• 1 pint of Port or other dark Wine
• Thickening of Butter and Flour
• salt

Method

1. 1

   Skin and wash the hare, cut into joints, dredge with flour, and fry in butter until brown.

2. 2

   Place in a stewing pan with herbs, onions, cloves, allspice, pepper, and lemon peel.

3. 3

   Cover with hot water, simmer until tender, thicken gravy with flour and butter, add ketchup and port, boil, strain over hare, and serve warm.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 30. The excerpt below is the record exactly as published.

salt, cayenne, and bread-crumbs. Mix all thoroughly, keep nice and warm, and pour over the cauli- flower, which should be ready (having been previously boiled nice and tender in a saucepan of water with the head downwards, leaving the pot open); break the cauli- flower into neat little pieces (remove all green and stalk), pour the mixture over the cauliflower on a baking-dish, and then on the top a little more bread-crumbs and grated cheese. Bake for a few minutes in the oven, and serve with cutlets. Vegetable Marrows done in this way are very good. GRAVY {A GOOD). (For Mutton, Beef, Game, or Poultry.) When the roast is well done, remove all the fat from the brown gravy ; add half a cup of cream and a teaspoon of maizena to it. Stir well, and let it thicken, and serve with your joint. GRUEL.— See Invalid Cookery. H. HAMS \H0W to cure THEM)- (Proved by long experience to be an excellent Recipt.) After cutting the hams, rough-salt them for a night, letting all the water drain away. For a ham weighing twelve or fourteen pounds take as follows : two pounds of salt, one pound brownest sugar, two ounces saltpetre, four ounces black pepper, four ounces allspice, and a handful of coriander seeds. Bruise the spices and saltpetre, mix all well with the salt, and have the ham rubbed well with the hand and a little fiat stone for half an hour every day for three days, till the skin feels soft, and the salt, etc., looks like a creamy substance. In rubbing divide the salt, sugar, etc., into portions, and take a fresh portion every time, taking care to turn the ham skin downwards, and cover with the salt, etc. When all has been used, and the ham rubbed three days, take all the brine that has formed and boil it with two pints of vinegar and two pints of good ale. Skim it well, and when cool poui* over the ham, leaving it in this pickle for a month.' Then dry it, put under a press, brush with a little tar mixed with treacle and some bran. Smoke for three weeks, and hang in a cool, dry place. The above pickle does beautifully for sides of bacon, or any other pork that has to be smoked. When wanted for use, before boiling soak the ham for a night, simmer gently for three or four hours. Let your water boil before putting in the ham, and then gently simmer. M] HAM TOAST— HAM-HARE (JUGGED). HAM TOAST, (Breakfast Dish.) Chop up some lean ham, put into a pan with a lump of butter, a little pepper, and two well-beaten eggs. When well warmed spread on hot buttered toast. Seive. Another similar breakfast dish is as follows : Put into a stewpan three tablespoonfuls of cream or milk, some grated tongue, beef, pepper, and salt. When hot put in four eggs, well beaten ; stir all the time till the mixture is quite thick. Have some buttered toast, spread the mixture on, and send to table very hot HAM.— See Omelet (Ham). HARDERS.—See HERRINGS. HARE (JUGGED). Ingredients. t Hare. J teaspoonrul of Black Pepper, A few Siveet Heibs. A strip of Lemon.Peel. 2 Onions. Thiclcening of Butter and Flour. 4 Cloves. atablespoonfulsof Mushroom Ketcliup. 6 Whole Allspice. i pint of Port or other dark Wine.

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