Jugged or Hashed Hare

Ingredients

• One hare
• Two ounces of butter
• The blood o{ the hare
• Three ounces of flour
• One quart of second stock
• One onion
• One carrot
• One turnip
• A bunch of herbs
• Forcemeat balls
• One wineglass of claret

Method

1. 1

   Cut a fresh hare, or the remains of a roast hare, into neat pieces; slice the vegetables into a stewpan with the herbs, add the butter, and fry them for about a quarter of an hour; then stir in the flour and add the stock, a quart or a little more, and the blood; put in the head and trimmings, and let it all simmer gently for about two hours; then rub it through a hair sieve.

2. 2

   Put the pieces of hare into a stewpan, add the sauce, red currant jelly, and forcemeat balls; let it simmer for about two hours and a half, or, if the hare is already cooked, one hour will be sufficient.

3. 3

   Add the claret just before serving.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 15. The excerpt below is the record exactly as published.

JUGQED OR HASHED HARE Ingredients One hare. Two ounces of butter. The blood o{ the hare. Three ounces of flour. One onion. One quart of second stock. One carrot. One tablespoonful of red currant One turnip. jelly. A bunch of herbs. Forcemeat balls. One wineglass of claret

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