Jugged Hare Flavored with Black Currant Jelly

Ingredients

• Cut up the raw hare into joints
• a large stone jar
• a good-sized tablespoonful of black-currant jelly
• a claret-glass full of port wine
• a piece of bladder
• a piece of string
• some good stock

Method

1. 1

   Heat the jar, add jelly and port wine, then place hare joints inside.

2. 2

   Seal with bladder and string.

3. 3

   Let cool, add stock, and stew gently for 2-3 hours without boiling.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 62. The excerpt below is the record exactly as published.

jugged hare flavoured with black-currant jelly pro- ceed as follows : — Cut up the raw hare into joints, next take a large stone jar and place the empty jar in the oven till it becomes very not. Then take some sticks of cinnamon, a dozen cloves, four or five strips of thin lemon-peel, and bruise these in a pestle and mortar. Take a good-sized tablespoonful of black-currant jelly and a claret-glass full of port wine. Throw these into the hot jar, and place in the joints of hare. Tie the jar over with a piece of bladder fastened with a piece of string. The heat of the jar will melt the jelly, and the fumes of the wine and jelly will be absorbed by the joints of the hare, which will become impregnated with the flavour. Let the jar stand until it is cold. Then add «some good stock

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