Jugged Hare

Ingredients

• a large stone jar
• sticks of cinnamon
• a dozen cloves
• four or five strips of thin lemon-peel
• a good-sized tablespoonful of black or red currant jelly
• a glass of port wine
• the raw hare cut up into joints

Method

1. 1

   Preheat a large stone jar in the oven.

2. 2

   Bruise cinnamon, cloves, and lemon-peel in a mortar.

3. 3

   Add currant jelly and port wine to the hot jar, then place the hare joints inside.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 58. The excerpt below is the record exactly as published.

Jugged Hare. — Take a large stone jar and place empty into the oven till it becomes very hot. Then take some sticks of cinnamon, a dozen cloves, four or five strips of thin lemon-peel, and bruise these in a pestle and mortar. Take a good-sized tablespoonful of black or red currant jelly, and a glass of port wine. Throw these into the hot jar, and place in the raw hare cut up into joints

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