Leicestershire Style Jugged Hare

Ingredients

• Skin and clean a Hare
• a couple of anchovies
• 1 teaspoonful of grated lemon-peel
• 1 teaspoonful of pounded cloves
• a lump of butter
• 1 breakfast-cupful of ale
• 1 tablespoonful of flour
• 2 pints of port wine
• a small quantity of mushroom powder
• a small quantity of browning

Method

1. 1

   Skin and clean a Hare, cut it into pieces, season with salt and pepper, and fry in butter until browned.

2. 2

   Mix chopped anchovies, thyme, parsley, nutmeg, mace, and lemon-peel.

3. 3

   Layer the Hare with bacon in a jar, sprinkle with seasoning, moisten with ale, and seal.

4. 4

   Boil for about four hours.

5. 5

   Prepare a sauce with butter, flour, port wine, and mushroom ketchup, then toss the Hare pieces in the sauce and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 73. The excerpt below is the record exactly as published.

Skin and clean a Hare, wipe it with a cloth dipped in boiling water, dry it, cut it into good-sized pieces, and dredge each piece well with flour. Put a good-sized lump of butter into a frying-pan, place it over the fire until hot, then put in the pieces of Hare, and fry them, turning to brown all sides equally. Pack the pieces of Hare in an earthenware jug, with two onions with three cloves stuck in each, ^ table-spoonful each of mushroom ketchup and Worcester- shire sauce, and 1 breakfast-cupful of brown stock, seasoning to taste with salt and pepper. Tie a piece of stout brown paper over the jar, stand it in a saucepan with boiling water nearly to the top, and steam the Hare for three hours, adding more boiling water occasionally to keep up the original quantity, but taking care not to let the water enter at the top of the jar. Butter a large, rather deep dish, line it with a good flaky crust, and bake it for half-an-liour. When the Hare is cooked, arrange the pieces on the paste, strain the gravy through a fine hair sieve over it, and serve while very hot. (7) Leicestershire Style. — Skin and clean a Hare, cut it into pieces, wipe each piece on a dry cloth (but they must not be washed), season them well with salt and pepper, put them in a frying-pan with a lump of butter, and fry them until nicely browned. Wash and bone a couple of anchovies, chop them, and mix with them a small quantity each of chopped thyme and parsley, grated nutmeg, mace, 1 tea- spoonful of grated lemon-peel, and J- teaspoonful of pounded Fig. 933. Jugged Hare (Leicestershire Style). cloves. Put a few thin slices of fat bacon in a large earthen- ware jar, then drain the pieces of Hare from the butter, and put a layer of them in the jar ; strew some of the mixture over, and cover in turn with another layer of bacon. Proceed to fill the jar in this way, strewing the seasoning between the layers; moisten with f breakfast-cupful of ale, put the lid on I the jar, and solder it round the edg'es with flour-and-water paste. Stand the jar in a saucepan with cold water to about two-thirds its height, and boil it for about four hours, more Hares — continued. or less, according to the age of the Hare. When the Hare is tender, put loz. of butter and -J- table-spoonful of flour in a stewpan, stir them on the fire until mixed, then pour in 2 pint of port wine and a few drops of mushroom ketchup. Take the pieces of Hare out of the jar, and put them in the sauce ; dust in a small quantity of mushroom powder, add 1 teaspoonful of lemon pickle and a small quantity of browning

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