Jugged Hare

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (5)
  1. Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter.
  2. Have ready 1-1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour.
  3. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne, and salt; cover the jar down tightly, put it up to the neck into a stewpan of boiling water, and let it stew until the hare is quite tender, taking care to keep the water boiling.
  4. When nearly done, pour in the wine, and add a few forcemeat balls, made by recipe No. 417: these must be fried or baked in the oven for a few minutes before they are put to the gravy.
  5. Serve with red-currant jelly.
Original Text
JUGGED HARE. (Very Good.) 1031. INGREDIENTS.—1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter, 1 onion, 1 lemon, 6 cloves; pepper, cayenne, and salt to taste; 1/2 pint of port wine. Mode.—Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready 1-1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne, and salt; cover the jar down tightly, put it up to the neck into a stewpan of boiling water, and let it stew until the hare is quite tender, taking care to keep the water boiling. When nearly done, pour in the wine, and add a few forcemeat balls, made by recipe No. 417: these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red-currant jelly. Time,—3-1/2 to 4 hours. If the hare is very old, allow 4-1/2 hours. Average cost, 7s. Sufficient for 7 or 8 persons. Seasonable from September to the end of February.
Notes
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