Jugged Hare (Civet de Lievre)

Ingredients

• 1 hare (medium sized)
• 2 onions
• 6 cloves
• | lb. fat bacon
• A bunch of herbs
• 1 lemon
• 1 inch stick cinnamon
• 2 oz. flour
• 2 glasses port wine
• 1 table-sp. red-currant jelly
• Salt
• Pepper
• Forcemeat balls (see below)

Method

1. 1

   Skin and paunch the hare, reserving the blood.

2. 2

   Cut it into small joints and coat with flour.

3. 3

   Fry diced bacon, then add hare, onions with cloves, herbs, cinnamon, and lemon rind.

4. 4

   Cook slowly for 20 minutes.

5. 5

   Mix remaining flour with stock and add to saucepan with enough liquid to cover hare.

6. 6

   Stir until boiling, then transfer to a jar and cook in a moderate oven until tender.

7. 7

   Before serving, remove herbs and add remaining port wine, red-currant jelly, and strained blood.

8. 8

   Cook briefly, season, and serve with forcemeat balls.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 475. The excerpt below is the record exactly as published.

Jugged Hare, 1 (Civet de Lievre) 1 hare (medium sized). 2 onions. 6 cloves. | lb. fat bacon. A bunch of herbs. J lemon. 1 inch stick cinnamon. Stock or water. 2 oz. flour. 2 glasses port wine. 1 table-sp. red-currant jelly. Salt. Pepper. Forcemeat balls (see below). Skin and paunch the hare as directed on p. 291, and reserve the blood. Cut it in small neat joints, not larger than the size of an egg, and wipe the pieces with a cloth ; or, if preferred, they may be washed and well dried. Then coat them with some of the flour. Cut the bacon in dice, put it into a saucepan, and fry it a few minutes. Now put in the hare, the onions with the cloves stuck into them, the herbs, cinnamon, and lemon

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