Jugged Hare

Ingredients

• the hare
• a little butter
• a large glassful of port wine
• sufficient water to just cover them
• six cloves
• eighteen peppercorns
• one bay leaf
• the juice of three-quarters of a lemon
• a clove of garlic
• six shallots
• a little flour

Method

1. 1

   Cut hare into pieces, fry in butter until browned, place in a jar, cover with port wine and water for 1 hour.

2. 2

   Add spices, cover jar, boil in water for 4 hours.

3. 3

   Thicken gravy with flour, remove spices before serving, and serve with red currant jelly and forcemeat balls.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 65. The excerpt below is the record exactly as published.

the hare affords. Hare, Jugged. — Cut the hare into joints and pieces and fry in a little butter until they are nicely browned. Place them all into a large stone jar with a wide mouth and pour over a large glassful of port wine, with sufficient water to just cover them. Let them remain in this for one hour. Then add six cloves, eighteen peppercorns, one bay leaf, the juice of threequarters of a lemon, a clove of garlic, six shallots. Cover the jar closely with some paper and cloth, and place it into a saucepan of boiling water, having previously placed a saucer upside down in the bottom of the saucepan so that the jar does not touch the bottom. Let it boil for about four hours. When done, the gravy may be thickened with, a little flour

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