Jugged Hare. — (1) Skin and draw a Hare, cut it up into
joints, sprinkle with flour, put them in a frying-pan with
a little butter, and fry to a light brown. Put a layer of
thin slices of bacon on the bottom of a stewpan, put in the
pieces of Hare, fitting- them close together, and cover with
another layer of bacon ; then add i pint each of claret and beef
gravy, a few pounded cloves and peppercorns, and a little
salt. Place the pan at the side of the fire, and simmer
for about an-hour-and-a-half, or until the meat is quite
tender. Take out the meat and put it on a dish in front
of the fire, or in a cool oven to keep warm. Pass the gravy
through a sieve, remove all the fat, and reduce over a
quick fire to half its original bulk ; then add 1 wineglassful
of port wine and 1 table- spoonful of red-currant jelly, and if
the soup requires thickening-, stir in a little butter and flour.
Sprinkle in a pinch of cayenne, put in the pieces of Haro,
make it hot again, and it is ready to be served.
(2) Skin a Hare, draw it, cut it up first into joints and
then again in halves, and add to them lib. of rump steak,
cut up into pieces about l|in. square. Put a few pieces of
the steak (the fattest part) at the bottom of an earthenware
jar, then a few pieces of the Hare, and fill the jar with
the remaining pieces of meat; sprinkle them over with
salt and pepper, and put in at equal distances from one
another the rind of a lemon, eight whole onions, two or
three blades of mace, a few peppercorns, six cloves, two
bay-leaves, and a few sprigs of parsley and thyme ; then add
1 table-spoonful of mushroom ketchup, and | pint of water
or stock, and cover over the jar. Put it in a saucepan of
water not quite up to the top of the jar, and boil for six hours
or so, or until the meat is tender. Pour it out on to a
dish, garnish with game forcemeat balls, and serve.
(3) Put an onion (stuck with six cloves) and a bunch of
sweet herbs into an earthenware jar. Cut a Hare up into
joints, dust each piece over with a little pounded mace, salt
and pepper, put them in the jar, cover over with water, place
the lid on, and stew in a moderate oven for two-hours-and-a-
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
750
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Hares — continued.
half or so. Take out the joints separately, and put them
in a soup-tureen. Dredge a little flour✪ Jugged Hare and butter in the
stock, boil up again, add 1 gill of port wine, pour over
the Hare, and serve.
(4) Skin a Hare, put it in a basin of water to soak, and let
it remain for several hours, changing the water frequently.
Chop it up, wash well, and put it on a strainer to drain.
Place it in a jar with a sheep’s milt, and season with a
little marjoram, mace, nutmeg, parsley, and lemon-thyme,
and sprinkle over with salt and pepper. Cover the jar with
a cloth, tie it down, put it in a saucepan with water up to
its neck, and boil for three hours or so until the meat is done.
Put a small quantity of flour in a basin with a little ketchup
or soy, mix well, add it to the mixture in the jar, and boil
for fifteen minutes longer. It is then ready to be served,
and a few game forcemeat balls may be added if desired.
Page 72 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Jugged Hare. — (1) Skin and draw a Hare, cut it up into joints, sprinkle with flour, put them in a frying-pan with a little butter, and fry to a light brown. Put a layer of thin slices of bacon on the bottom of a stewpan, put in the pieces of Hare, fitting- them close together, and cover with another layer of bacon ; then add i pint each of claret and beef gravy, a few pounded cloves and peppercorns, and a little salt. Place the pan at the side of the fire, and simmer for about an hour and a half, or until the meat is quite tender. Take out the meat and put it on a dish in front of the fire, or in a cool oven to keep warm. Pass the gravy through a sieve, remove all the fat, and reduce over a quick fire to half its original bulk ; then add 1 wineglassful of port wine and 1 table- spoonful of red-currant jelly, and if the soup requires thickening, stir in a little butter and flour. Sprinkle in a pinch of cayenne, put in the pieces of Haro, make it hot again, and it is ready to be served.
(2) Skin a Hare, draw it, cut it up first into joints and then again in halves, and add to them lib. of rump steak, cut up into pieces about l|in. square. Put a few pieces of the steak (the fattest part) at the bottom of an earthenware jar, then a few pieces of the Hare, and fill the jar with the remaining pieces of meat; sprinkle them over with salt and pepper, and put in at equal distances from one another the rind of a lemon, eight whole onions, two or three blades of mace, a few peppercorns, six cloves, two bay-leaves, and a few sprigs of parsley and thyme ; then add 1 table-spoonful of mushroom ketchup, and | pint of water or stock, and cover over the jar. Put it in a saucepan of water not quite up to the top of the jar, and boil for six hours or so, or until the meat is tender. Pour it out on to a dish, garnish with game forcemeat balls, and serve.
(3) Put an onion (stuck with six cloves) and a bunch of sweet herbs into an earthenware jar. Cut a Hare up into joints, dust each piece over with a little pounded mace, salt and pepper, put them in the jar, cover over with water, place the lid on, and stew in a moderate oven for two-hours-and-a-
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Hares — continued.
half or so. Take out the joints separately, and put them in a soup-tureen. Dredge a little flour and butter in the stock, boil up again, add 1 gill of port wine, pour over the Hare, and serve.
(4) Skin a Hare, put it in a basin of water to soak, and let it remain for several hours, changing the water frequently. Chop it up, wash well, and put it on a strainer to drain. Place it in a jar with a sheep’s milt, and season with a little marjoram, mace, nutmeg, parsley, and lemon-thyme, and sprinkle over with salt and pepper. Cover the jar with a cloth, tie it down, put it in a saucepan with water up to its neck, and boil for three hours or so until the meat is done. Put a small quantity of flour in a basin with a little ketchup or soy, mix well, add it to the mixture in the jar, and boil for fifteen minutes longer. It is then ready to be served, and a few game forcemeat balls may be added if desired.
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Jugged Hare