Justecci Hare

Ingredients

• the best Joints of a Hare
• 1 tablespoonful Butter
• 4 breakfastcupfuls of good Stock
• a small piece of the stick of Cinnamon
• a few Cloves
• 1 Bay Leaf
• the juice of a Lemon
• Salt to taste

Method

1. 1

   Cut the hare into nice joints about the size of a hen's egg.

2. 2

   Wash well, and dry.

3. 3

   Melt butter in a stewpan, and fry the pieces of hare very well.

4. 4

   Drain, and put into a wide-mouthed jar; cover with stock, and add the seasonings.

5. 5

   Cover with thick greased paper, and steam for 2 hours.

6. 6

   Serve with red-currant jelly.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 46. The excerpt below is the record exactly as published.

Salt to taste. j Fry the pieces of hare in the butter ; add to them the other j ingredients, along with 1 pint of water. Bring to boil, and simmer ] for 2^ hours. Serve on a hot dish, with a border of mashed potatoes, j TRIED FAVOURITES COOKERY BOOK. 41 JusTseci Ha.re. The best Joints of n Hare (the inferior joints may be made into soup), 1 tablesnoonful Butter, 4 broakfastcupfuls of good Stock, a small piece of the stick of Cinnamon, a few Cloves, 1 Bay Leaf, the juice of a Lemon

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