Jugged Hare

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

good brown gravy free from fat ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
hare
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dust of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two bayleaves
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
onion made in it ↝ Onions, raw [Vegetables and Vegetable Products]
a little arrowroot ↝ Arrowroot, raw [Vegetables and Vegetable Products]
A wineglassful of port
a good spoonful of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]

for serving

Stuffing balls, made with the same as the stuffing for roast hare, rolled into small balls the size of marbles and thrown into boiling fat

Instructions (10)

Have a wide-mouthed stone jar, and put into it some good brown gravy free from fat.
Next cut up the hare into neat joints; fry these joints in a little butter to brown them a little.
Have the jar made hot by placing it in the oven, and have a cloth ready to tie over its mouth.
Put the joints already browned into the jar, and let it stand for fifteen minutes on the dresser.
After this has stood some time untie the jar and add the gravy, with a dust of cinnamon, six cloves, two bayleaves, and the juice of half a lemon.
The gravy should have onion made in it, and should be thickened with a little arrowroot.
A wineglassful of port should be added, and a good spoonful of red currant jelly should be dissolved in it.
Next place the jar up to its neck in a large saucepan of boiling water, only taking care the jar is well tied down.
Let it remain in the boiling water from an hour to an hour and a half.
Stuffing balls, made with the same as the stuffing for roast hare, rolled into small balls the size of marbles and thrown into boiling fat, should be served with it.

Original Text

Jugged Hare.

Have a wide-mouthed stone jar, and put into it some good brown gravy free from fat. Next cut up the hare into neat joints; fry these joints in a little butter to brown them a little. Have the jar made hot by placing it in the oven, and have a cloth ready to tie over its mouth. Put the joints already browned into the jar, and let it stand for fifteen minutes on the dresser. After this has stood some time untie the jar and add the gravy, with a dust of cinnamon, six cloves, two bayleaves, and the juice of half a lemon. The gravy should have onion made in it, and should be thickened with a little arrowroot. A wineglassful of port should be added, and a good spoonful of red currant jelly should be dissolved in it. Next place the jar up to its neck in a large saucepan of boiling water, only taking care the jar is well tied down. Let it remain in the boiling water from an hour to an hour and a half. Stuffing balls, made with the same as the stuffing for roast hare, rolled into small balls the size of marbles and thrown into boiling fat, should be served with it.

Notes

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