Jugged Hare

Ingredients

• 1 hare
• 1 dessert-spoonful arrow-root
• 1 pint water
• Ketchup
• 1 onion
• Bunch of sweet herbs
• Pepper and salt

Method

1. 1

   Skin, clean, and wash the hare, cut into pieces, and place in a jar with onion, herbs, water, and seasoning.

2. 2

   Cover tightly and place in a saucepan of boiling water, ensuring water does not reach the jar top.

3. 3

   Boil for 3-4 hours.

4. 4

   Skim fat from gravy, thicken with arrowroot, boil, and pour over hare.

5. 5

   Serve with jelly.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 22. The excerpt below is the record exactly as published.

JUGGED HARE — IRISH STEW. TO STEW RABBITS. 2 rabbits. 2 oz. butter. 1 oz. flour. Pepper and salt. 4 large onions. 1 table-spoonful ketchup. 1 table-spoonful vinegar. 1 pint hot water. Wash the rabbits well ; cut them in pieces, and scald them for a few minutes. Melt the butter, and fry the rabbits for a short time. When slightly browned, dust in the flour; then add the hot water. Put in the sliced onions, ketchup, vinegar, pepper, and salt to taste. Stew slowly for two hours. JUGGED HARE. 1 hare. 1 dessert-spoonful arrow- root. 1 pint water. Ketchup. 1 onion. Bunch of sweet herbs

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