Jugged Hare

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (11)

for the jugging

Cut the hare up. Rub the pieces in flour.
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one Spanish onion stuck with three cloves ↝ Onions, raw [Vegetables and Vegetable Products]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of loaf sugar ↝ Sugar, NFS [Sugars and honey]
a little finely scraped carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
two glasses of port wine
a little Worcester sauce

for garnish

half slices of lemon ↝ Lemon, raw [Citrus fruits]

to serve with

currant jelly ↝ Currants, dried [Dried fruits]

Instructions (7)

Cut the hare up.
Rub the pieces in flour.
Put one and a half ounces of butter into a large enamelled frying pan, and lightly fry the hare for ten minutes.
Then place your hare in a stone jar with one Spanish onion stuck with three cloves, some salt, a piece of loaf sugar, and a little finely scraped carrot.
Add two glasses of port wine and a little Worcester sauce.
Cover the jar with a plate and stand in a quick oven for three hours.
Dish into a flat dish, garnish all round with half slices of lemon and serve with currant jelly.

Original Text

Jugged Hare

Cut the hare up. Rub the pieces in flour. Put one and a half ounces of butter into a large enamelled frying pan, and lightly fry the hare for ten minutes. Then place your hare in a stone jar with one Spanish onion stuck with three cloves, some salt, a piece of loaf sugar, and a little finely scraped carrot. Add two glasses of port wine and a little Worcester sauce. Cover the jar with a plate and stand in a quick oven for three hours. Dish into a flat dish, garnish all round with half slices of lemon and serve with currant jelly.

Notes

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