Jugged Hare or Rabbit

Ingredients

• one hare or fat rabbit
• one pound of lean beef
• one onion stuck with six cloves
• half a pound of butter
• one lemon
• half a pint of sherry or port wine
• half a teaspoonful of pepper
• two teaspoonfuls of salt
• a pinch of cayenne
• one tablespoonful of corn-starch

Method

1. 1

   Wash and cut the hare into pieces, dredge with flour, and fry in boiling butter.

2. 2

   Layer in a jar with onion, lemon, and beef juice.

3. 3

   Boil in water for two hours, add wine and corn-starch, boil for five minutes, and serve with red-currant jelly.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 5. The excerpt below is the record exactly as published.

Jugged Hare or Babbit. — This is a delicious method, requiring one hare or fat rabbit. ENGLAND. 1 9 one pound of lean beef, one onion stuck with six cloves, half a pound of butter, one lemon, half a pint of sherry or port wine, half a teaspoonful of pepper, two teaspoon- fuls of salt, a pinch of cayenne. Wash the hare, cut in pieces, dredge with flour, and fry in the butter, which must boil when they are put in. In the mean time, the beef should haye been chopped and treated as for beef- tea. Lay the pieces of hare in a stone jar; add the onion, the lemon peeled to the pulp and then cut in half, and the juice of the beef. Cover the jar; set in a kettle of boil- ing water and boil two hours, or till the hare is very tender. Just before it is served pour in the wine, and add one tablespoonful of corn-starch

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