Jugged Hare

Ingredients

• 2 oz. butter
• 1 hare
• 1 onion
• 1 carrot
• 2 cloves
• 1 pint stock
• 1^ gill of port
• 1 tablespoonful red currant jelly
• Sprig of thyme
• 2 bay leaves
• Cayenne
• salt
• 2 oz. bread-crumbs
• 1 oz. chopped suet
• Pepper
• salt
• powdered herbs
• A little grated lemon rind
• 1 teaspoonful chopped parsley
• 1 egg

Method

1. 1

   Remove the blood from the hare, wipe it, and cut into neat joints.

2. 2

   Fry these in the butter; add the vegetables, the herbs, and the stock, and simmer till tender, from one to two hours.

3. 3

   Mix the flour with a little stock and one gill port, add it with the jelly to the hare, and simmer for another half-hour.

4. 4

   Dish the hare neatly.

5. 5

   Mix the blood with half-gill port, pour it into the sauce, and stir it till it thickens without boiling.

6. 6

   Strain this over the hare, and garnish with the forcemeat balls.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 14. The excerpt below is the record exactly as published.

JUGGED HARE. 2 oz. butter 1 hare. 1 onion. 1 carrot. 2 cloves. 1 pint stock. 1^ gill of port. 1 tablespoonful red currant Sprig of thyme. 2 bay leaves. jelly. Cayenne and salt. Forcemeat Balls. 2 oz. bread-crumbs. 1 oz. chopped suet. Pepper, salt, powdered herbs. A little grated lemon rind. 1 teaspoonful chopped parsley. 1 egg

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