Jugged Hare

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
Instructions (5)
  1. Case the hare, cut off the shoulders and legs, and the back into three pieces.
  2. Daub them well with fat bacon, and put them into a stewpot with the trimmings.
  3. Add to them allspice, mace, whole pepper, a little of each; a small clove of garlick, three onions, two bay leaves, parsley, thyme, and savory, tied together in a small bunch; a quart of veal stock, three gills of red port; and simmer them over a fire till three parts done.
  4. Then take out the shoulders, legs, and back; put them into another stewpan, strain the liquor to them, and add some passed flour and butter to thicken it a little.
  5. Let it stew till tender, skim it free from fat, season with cayenne, salt, and lemon juice, and serve it up in a deep dish.
Original Text
Jugged Hare. Case the hare, cut off the shoulders and legs, and the back into three pieces. Daub them well with fat bacon, and put them into a stewpot with the trimmings. Add to them allspice, mace, whole pepper, a little of each; a small clove of garlick, three onions, two bay leaves, parsley, thyme, and savory, tied together in a small bunch; a quart of veal stock, three gills of red port; and simmer them over a fire till three parts done. Then take[123] out the shoulders, legs, and back; put them into another stewpan, strain the liquor to them, and add some passed flour and butter to thicken it a little. Let it stew till tender, skim it free from fat, season with cayenne, salt, and lemon juice, and serve it up in a deep dish.
Notes
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