Jugged Hare—English

Ingredients

• a sliced onion
• a large spoonful of butter and lard mixed
• a hare, cut into joints
• a pinch of mace
• a few whole cloves
• half of a bay leaf
• two hard eggs, quartered
• seasoned with Worcestershire sauce
• a little sherry or port

Method

1. 1

   Fry a sliced onion in a large spoonful of butter and lard mixed.

2. 2

   Skim out and fry until brown a hare, cut into joints and dredged with salt and flour.

3. 3

   Place the pieces in a deep earthenware jar and cover with a few slices of bacon, a pinch of mace, nutmeg, a few whole cloves, pepper corns, half of a bay leaf, two hard eggs, quartered, and a few force meat balls.

4. 4

   Barely cover with stock, seasoned with Worcestershire sauce, and a little sherry or port.

5. 5

   Tie a thick, well greased, paper over the jar and cook in a moderate oven for three hours; then thicken the gravy with brown roux and serve in the same pot.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 58. The excerpt below is the record exactly as published.

UGGED HARE— ENGLISH Fry a sliced onion in a large spoonful of butter and lard mixed. Skim out and fry until brown a hare, cut into joints and dredged with salt and flour. Place the pieces in a deep earthenware jar — a large bean pot will answer — and cover with a few slices of bacon, a pinch of mace, nut- meg, a few whole cloves, pepper corns, half of a bay leaf, two hard eggs, quartered, and a few force meat balls. Barely cover with stock, seasoned with Worcestershire sauce, and a little sherry or port

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