Jugged Hare (No. 529)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (19)
For garnish
For sauce
Easier and quicker method
Instructions (36)
  1. Wash the hare very nicely.
  2. Cut it up into pieces proper to help at table.
  3. Put the pieces into a jugging-pot or a stone jar just sufficiently large to hold it well.
  4. Add some sweet herbs.
  5. Add one or two rolls of rind of a lemon, or a Seville orange.
  6. Add a fine large onion with five cloves stuck in it.
  7. If preserving the flavour of the hare, add a quarter of a pint of water.
  8. If making a ragoût, add a quarter of a pint of claret or port wine, and the juice of a Seville orange or lemon.
  9. Tie the jar down closely with a bladder, so that no steam can escape.
  10. Put a little hay in the bottom of the saucepan.
  11. Place the jar in the saucepan.
  12. Pour in water till it reaches within four inches of the top of the jar.
  13. Let the water boil for about three hours, according to the age and size of the hare.
  14. Take care it is not over-done.
  15. Keep the water boiling all the time, and fill up the pot as it boils away.
  16. When quite tender, strain off the gravy clear from fat.
  17. Thicken the gravy with flour.
  18. Give the gravy a boil up.
  19. Lay the hare in a soup-dish.
  20. Pour the gravy over the hare.
Observation
  1. You may make a pudding the same as for roast hare (see No. 397), and boil it in a cloth.
  2. When you dish up your hare, cut it in slices, or make forcemeat balls of it, for garnish.
Sauce
  1. For sauce, No. 346.
Easier and quicker method
  1. Prepare the hare the same as for jugging.
  2. Put the prepared hare into a stew-pan with a few sweet herbs, half a dozen cloves, the same of allspice and black pepper, two large onions, and a roll of lemon-peel.
  3. Cover it with water.
  4. When it boils, skim it clean.
  5. Let it simmer gently till tender (about two hours).
  6. Take the hare up with a slice and set it by the fire to keep hot while you thicken the gravy.
  7. Take three ounces of butter and some flour.
  8. Rub the butter and flour together.
  9. Put the butter and flour mixture into the gravy.
  10. Stir the gravy well.
  11. Let the gravy boil about ten minutes.
  12. Strain the gravy through a sieve over the hare.
  13. It is ready.
Original Text
Jugged Hare.—(No. 529*.) Wash it very nicely; cut it up into pieces proper to help at table, and put them into a jugging-pot, or into a stone jar,325-†[326] just sufficiently large to hold it well; put in some sweet herbs, a roll or two of rind of a lemon, or a Seville orange, and a fine large onion with five cloves stuck in it,—and if you wish to preserve the flavour of the hare, a quarter of a pint of water; if you are for a ragoût, a quarter of a pint of claret, or port wine, and the juice of a Seville orange, or lemon: tie the jar down closely with a bladder, so that no steam can escape; put a little hay in the bottom of the saucepan, in which place the jar, and pour in water till it reaches within four inches of the top of the jar; let the water boil for about three hours, according to the age and size of the hare (take care it is not over-done, which is the general fault in all made dishes, especially this), keeping it boiling all the time, and fill up the pot as it boils away. When quite tender, strain off the gravy clear from fat; thicken it with flour, and give it a boil up: lay the hare in a soup-dish, and pour the gravy to it. Obs.—You may make a pudding the same as for roast hare (see No. 397), and boil it in a cloth; and when you dish up your hare, cut it in slices, or make forcemeat balls of it, for garnish. For sauce, No. 346. Or, A much easier and quicker, and more certain way of proceeding, is the following: Prepare the hare the same as for jugging; put it into a stew-pan with a few sweet herbs, half a dozen cloves, the same of allspice and black pepper, two large onions, and a roll of lemon-peel: cover it with water; when it boils, skim it clean, and let it simmer gently till tender (about two hours); then take it up with a slice, and set it by the fire to keep hot while you thicken the gravy; take three ounces of butter, and some flour; rub together; put in the gravy; stir it well, and let it boil about ten minutes; strain it through a sieve over the hare, and it is ready.
Notes
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