Jugged hare.—Skin and prepare the hare as before, cut it into neat joints, dredge these lightly with flour, and fry a nice brown in boiling butter. Thicken one and a half pints of strong stock with about 2oz. of brown roux (or 1oz. each of butter and flour fried slowly together till quite smooth and of a pale coffee colour), put this into an earthenware jar (made for the purpose), add the pieces of hare, an onion stuck with four or five cloves, a good bouquet (thyme, parsley, bayleaf), half a lemon peel and a tiny blade of mace, a good squeeze of lemon juice, with a rather strong seasoning of pepper, salt, and cayenne; cover the jar down very tightly, stand it up to the neck in the bain-marie or in a pan full of boiling water and let it cook steadily till the hare is tender, which it should be in about three and a half to four and a half hours, according to age. (An old hare is generally used for jugging.) Mind the water outside the jar is kept steadily boiling all the time. When nearly done, add a gill of port wine and some forcemeat balls fried in a little butter before putting them into the jar. Dish neatly and serve with red currant jelly.