Jugged Hare

Ingredients

• a Hare
• a pint and a half of gravy
• a pound and a half of gravy beef
• a small onion
• four or five cloves
• a lemon
• a tablespoonful of mushroom ketchup
• two glasses of port wine
• a piece of butter
• a piece of butter rolled in flour

Method

1. 1

   Skin and clean a Hare, cut it in pieces.

2. 2

   Dredge with flour and fry in butter, seasoning with pepper and salt.

3. 3

   Make gravy from beef, add Hare pieces, onion, lemon, and cover with gravy.

4. 4

   Simmer for four hours.

5. 5

   Shake in a pan with ketchup, port wine, and butter before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 203. The excerpt below is the record exactly as published.

a pint and a half of gravy from a pound and a half of gravy beef. Put the pieces of Hare into a jar, add a small onion stuck with four or five cloves, a lemon peeled and cut up, and then pour in the gravy. Cover the jar closely by putting a paste over it to keep in the steam. Put the jar into a deep stewpan of cold water, set it to boil, and let it simmer for four hours. (If the Hare is young, three hours will be sufficient.) When done, take the Hare out of the jar, and shake it in a pan over the fire for a few minutes, adding a tablespoonful of mush- room ketchup, two glasses of port wine, and a piece of butter rolled in flour. Add some fried forcemeat balls, and serve with currant jelly. Jugged Hare can be made of cooked Hare, but it is not nearly so good as when the Hare is fresh. Hashed Hare. — Cut the meat into neat pieces, and make a good broth of the bones and trimmings of the Hare, flavoured with currant jelly, lemon-juice, and a little port wine. Let the pieces of Hare marinade in this for at least three hours. Lastly, strain, thicken the broth, put in the meat, warm up all together, and serve garnished with preserved cherries. \Wyvern.~\ RABBITS. Rabbits, if to be roasted, are trussed and stuffed like a Hare

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