Jugged Hare, French style

Ingredients

• 1 hare
• a mirepoix (carrot, turnip, onion, herbs)
• 4 oz. bacon
• 2 oz. butter
• about a pint of brown stock
• pint espagnole sauce
• 1 glass port wine
• a table-spoonful red currant jelly
• salt and pepper
• a croute of fried bread
• some croutons or sippets of bread

Method

1. 1

   Prepare hare, wash, joint, and cut into pieces.

2. 2

   Fry bacon and vegetables in butter until brown, add hare and herbs, cook for 20 minutes.

3. 3

   Moisten with stock, add sauce, cover, and cook gently for 1.5 hours.

4. 4

   Strain sauce, add wine and jelly, simmer, and serve with fried bread.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.

Jugged Hare, French style.) I hare, a mirepoix (consisting of a carrot and turnip, 1 onion, a small bunch of savoury herbs), 4 oz. bacon and 2 oz. butter, about a pint of brown stock, pint espagnole sauce, I glass port wine, a table-spoonful red currant jelly, salt and pepper, a croute of fried bread, and some croutons or sippets of bread

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