Jugged Hare

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Time: Cook: 240 min Total: 240 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a hare
a little bacon ↝ Beef, bacon, cooked [Bacon]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
sweet herbs
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little water ↝ Water, tap [Tap water]
a little flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
a little flour and water ↝ Water, tap [Tap water]

Instructions (6)

Cut up the hare.
Place the hare in an earthenware vessel with a little bacon, onions, cloves, lemon peel, sweet herbs, pepper and salt, and a little water.
Cover the earthenware vessel very closely.
Place the covered vessel in a large saucepan of cold water, taking care the water is not sufficiently high to run into the jar.
Allow the saucepan to boil for four hours, or place the jar in a very slow oven.
Before serving, thicken the gravy by adding a little flour and water.

Original Text

Jugged Hare is a very good example of the utility of stewing. If a hare is too old and tough to be eaten when roasted, it is cut up and placed in an earthenware vessel with a little bacon, onions, cloves, lemon peel, sweet herbs, pepper and salt, and a little water; the earthen jar is then to be very closely covered over and placed in a large saucepan of cold water, taking care the water is not sufficiently high to run into the jar. The saucepan is allowed to boil for four hours, or the jar may be placed in a very slow oven. Before serving, the gravy is thickened by adding a little flour and water.

Notes

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