Jugged Hare

Ingredients

• a hare
• an ounce of melted butter
• a bottle of claret
• two ounces of butter
• four ounces of streaky bacon
• two medium-sized onions
• two medium-sized carrots
• one head of celery
• two leeks
• a quart of broth
• a pint of Espagnole sauce
• two dozen button onions
• two dozen forcemeat balls

Method

1. 1

   Skin and cut the hare into pieces, marinade with claret and herbs.

2. 2

   Brown bacon and hare pieces in butter, add vegetables and a bouquet garni.

3. 3

   Moisten with vinegar and wine, add broth, and simmer.

4. 4

   Fry button onions and glaze them.

5. 5

   Strain the sauce, mix with preserved blood, and return to the stewpan.

6. 6

   Add forcemeat balls and serve over the hare.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 125. The excerpt below is the record exactly as published.

JUGGED HARE. In skinning a hare, draw the blood carefully through a fine strainer into a basin containing an ounce of melted butter, and keep it covered in a cool place till wanted. Throw away the whole of the intestines ; wipe the hare with a cloth and cut it into two-and-a-half-inch pieces ; put these in a jar or basin to marinade for one day if possible, with a bottle of claret and some aromatic herbs, such as bay-leaves, a few sprigs of parsley, thyme, and marjoram. When wanted, brown in a stewpan, with two ounces of butter, four ounces of streaky bacon cut in strips, two inches long by half an inch thick, two onions, two medium-sized carrots, one head of celery, and two leeks, all nicely shred, and a "bouquet garni." When properly browned, moisten with a gill of good vinegar, stir, and let this dry in the stewpan on the flro with the vegetables. Then moisten with the wine in which the hare has soaked ; add the pieces PRACTICAL HOUSEHOLD COOKERY. 291 of hare and a quart of broth; salt and pepper to taste; boil, stir occasionally, and draw by the side of the stove to simmer very gently, with the lid on, and stir occasionally. Meanwhile fry in butter two dozen button onions to a nice golden colour all round ; glaze them in a pint of Espagnole sauce or some good veal stock till well done. When the pieces of hare are tender pass the liquor through a fine wiro sieve ; put the pieces of meat and bacon into a bain-marie to keep hot; return the strained sauce into the stewpan and reduce it on a brisk fire if necessary. Draw it away from the fire; skim off the fat, and add gradually about half a pint of the sauce to the basin containing the pre- served blood, taking care to stir quickly in order to mix the two well together ; return this to the stewpan, stirring the while ; after which, skim off the fat from the onions, and pour these with their glaze into the blood sauce. Add also two dozen forcemeat balls

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