Jugged Hare

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (22)

For the hare

hare
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
about two ounces of small square pieces of bacon ↝ Beef, bacon, cooked [Bacon]
four good wineglasses of port wine or claret
about a pint of really good strong game stock
one and a half ounces of glaze ↝ Carrots, glazed, cooked [Carrots]
one tablespoonful of strained lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

For the spice bag

a piece of cinnamon about one inch long ↝ Sugar, cinnamon [Sugars and honey]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
four bayleaves
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
twelve peppercorns
two Jamaica peppers
a sprig of marjoram and parsley ↝ Parsley, raw [Not included in a food category]
a sprig of marjoram and parsley ↝ Parsley, raw [Not included in a food category]

For thickening the gravy

one and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
the same of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

To serve with

fried forcemeat balls

Instructions (12)

Skin, cleanse, and cut the hare in nice neat pieces, not larger than an egg.
Season with pepper and a little cayenne and salt.
Fry over the fire with two ounces of butter and about two ounces of small square pieces of bacon until a good brown colour.
Put it into a wide mouthed jar with four good wineglasses of port wine or claret, and cover over the jar.
Put it in the oven for twenty minutes to half an hour.
Add about a pint of really good strong game stock, one and a half ounces of glaze and one tablespoonful of strained lemon juice.
Put into a muslin bag a piece of cinnamon about one inch long, four cloves, four bayleaves, a blade of mace, a sprig of thyme, twelve peppercorns, two Jamaica peppers, and a sprig of marjoram and parsley.
Tie up the bag, add to the above, then cover the jar over with water paste and put in the oven again for three hours in a pan containing boiling water.
When the meat is cooked strain off the gravy and thicken it with one and a half ounces of fine flour and the same of butter mixed together.
Boil it up and pour it back on to the meat.
Make the whole quite hot and then dish up in a pile.
Serve fried forcemeat balls round the base of the dish, and serve for dinner or luncheon.

Original Text

Jugged Hare.
(Civet de Lièvre à l’Anglaise.)
Skin, cleanse, and cut the hare in nice neat pieces, not larger than an egg; season with pepper and a little cayenne and salt, and fry over the fire with two ounces of butter and about two ounces of small square pieces of bacon until a good brown colour, put it into a wide mouthed jar with four good wineglasses of port wine or claret, and cover over the jar; then put it in the oven for twenty minutes to half an hour, add about a pint of really good strong game stock, one and a half ounces of glaze and one tablespoonful of strained lemon juice, put into a muslin bag a piece of cinnamon about one inch long, four cloves, four bayleaves, a blade of mace, a sprig of thyme, twelve peppercorns, two Jamaica peppers, and a sprig of marjoram and parsley; tie up the bag, add to the above, then cover the jar over with water paste and put in the oven again for three hours in a pan containing boiling water; when the meat is cooked strain off the gravy and thicken it with one and a half ounces of fine flour and the same of butter mixed together; boil it up and pour it back on to the meat; make the whole quite hot and then dish up in a pile. Serve fried forcemeat balls round the base of the dish, and serve for dinner or luncheon.

Notes

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