Jugged Hare (Yorkshire style)

Ingredients

• Skin, clean, cut up, and fry a rabbit
• with i glass of port wine
• a little cinnamon
• a clove
• a bayleaf
• juice of a lemon
• a layer of forcemeat

Method

1. 1

   Fry the rabbit, layer in a crock with port wine, spices, and forcemeat.

2. 2

   Cover and cook in water for 3 hours, serve with currant jelly.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 40. The excerpt below is the record exactly as published.

a clove, a cup of consomme mixed with a tablespoonful of flour and 2 tablespoonfuls of tomatoes. Cook and stir and strain ; add the game and 6 stoned olives ; cook a little longer, and pour over slices of toast. GOOSE LIVER KLOSSE. (Germany.) This can be made equally well of calf's liver. In Germany, goose is a favorite fowl, and there are plenty of livers left over for fancy cookery. Crumble 2 slices of stale bread and soak them in enough milk to cover. Melt i ounce butter, add 4 beaten eggs, parsley, salt, and a pinch of spice. Stir until it thickens, add bread, and i cup of chopped liver — parboiled — and make it all into balls. Poach these in broth for j4 an hour. Drain and serve in a pile, with a good sauce. This is a good dish, and the recipe can be made, baking the whole in a dish, instead of as above. PARTRIDGES WITH CABBAGE. (Northern France.) Slice and parboil a head of cabbage. Lay it on a dish and on each piece a partridge, stuffed with 114 With a Saucepan over the Sea sausage meat, mixed with some chopped herbs, 2 onions, 2 carrots, and }( pound butter. Add i cup of stock and cover very closely ; cook slowly for 2 hours. Arrange the cabbage on a dish with the birds on top and pour the gravy over all. JUGQED HARE. (England.) Clean, skin, and cut up a rabbit ; fry it in butter or a little dripping until brown. Mash and bone 2 anchovies ; chop some herbs, mace, parsley, and lemon peel. Line an earthen jar or bowl with slices of bacon ; put in the rabbit, with bacon and the above flavoring in layers, adding 4 tablespoon- fuls of ale, and on the top some bacon and an earthen lid which must be fastened air-tight, with flour paste. Set in a saucepan of water and boil for 4 hours. Take ofi^ the cover and serve cold. JUGGED HARE. (Another recipe. Yorkshire style.) Skin, clean, cut up, and fry a rabbit, in butter ; put it in a wide stone crock with i glass of port wine, a little cinnamon, a clove, a bayleaf, juice of a lemon, over all, a layer of forcemeat, made of bread-crumbs, herbs, egg, and butter. Smooth the top, cover closely, and set in a pot of water. Cook 3 hours

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