Jugged Hare
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.
Clean, skin, and cut up a rabbit ; fry it in butter or a little dripping until brown. Mash and bone 2 anchovies ; chop some herbs, mace, parsley, and lemon peel. Line an earthen jar or bowl with slices of bacon ; put in the rabbit, with bacon and the above flavoring in layers, adding 4 tablespoon- fuls of ale, and on the top some bacon and an earthen lid which must be fastened air-tight, with flour paste. Set in a saucepan of water and boil for 4 hours. Take ofi^ the cover and serve cold. JUGGED HARE. (Another recipe. Yorkshire style.) Skin, clean, cut up, and fry a rabbit, in butter ; put it in a wide stone crock with i glass of port wine, a little cinnamon, a clove, a bayleaf, juice of a lemon, over all, a layer of forcemeat, made of bread-crumbs, herbs, egg, and butter. Smooth the top, cover closely, and set in a pot of water. Cook 3 hours and serve with currant jelly. "5 With a Saucepan over the Sea CIVET OP HARE. (England.) Clean and cut up a rabbit; fry all in some butter, adding some chopped ham, about 2 table- spoonfuls. Then add i}4 pints stock, thickened with some flour, 6 small onions, i bayleaf, i bit of mace, salt, pepper, and 6 chopped mushrooms. Simmer i hour, strain the sauce, add a spoonful of port wine, or the juice of a lemon. Arrange the meat on toast and pour over the sauce. RABBIT (as cooked in Venice). Cut Up three fine rabbits, melt i ounce of butter and add i ounce chopped ham and some parsley
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