or less, according to the age of the Hare. When the Hare
is tender, put loz. of butter and -J- table-spoonful of flour
in a stewpan, stir them on the fire until mixed, then pour in
2 pint of port wine and a few drops of mushroom ketchup.
Take the pieces of Hare out of the jar, and put them in the
sauce ; dust in a small quantity of mushroom powder, add 1
teaspoonful of lemon pickle and a small quantity of browning✪ Leicestershire Style Jugged Hare,
and toss the whole over the fire until boiling. Arrange the
pieces of Hare on a hot dish, garnish with fried bread sippets
and potato croquettes (see Fig. 933), pour the sauce round,
and serve.
(8) Skin and clean a Hare, and cut it into moderate-sized
pieces, reserving the blood ; lard the shoulder pieces and the
best pieces from the back and thighs with thin strips of
bacon, and put them into a large stone or earthenware jar
with the blood, a bunch of sweet herbs, an onion stuck with
three or four cloves, two or three finely-minced shallots, salt
and pepper to taste, and 1 pint of claret. Put the lid on
the jar, solder round the edges with flour-and-water paste,
stand it in a saucepan with boiling water almost up to the
top, and boil for four hours. As the water reduces, fill up
again with boiling water. When cooked, turn the Hare on
to a deep dish, strain its gravy over it, and serve.
(9) Cut a Hare into joints and the carcase into small
pieces, and fry them with some fat bacon until browned.
Drain the pieces of Hare from the fat, dust them over with
finely-powdered dried parsley, thyme, and savory, and a small
quantity each of pounded mace and allspice, and put them
into a large earthenware jar ; put in also two finely-minced
shallots, sufficient brown stock to cover the meat, and salt
and pepper to taste. Tic a piece of bladder over the jar,
put it into a saucepan with boiling water to three-parts its
height, and keep it boiling for three hours, or longer if the
Hare is an old one. When tender, take the meat out of the
jar, skim the fat off the gravy, strain it, thicken with a
small quantity of flour, and boil up again. Arrange the
pieces of Hare on a hot dish, pour the gravy over them, and
serve.
(10) Clean a Hare, cut it into moderate-sized pieces, and put
them into a jar just large enough to hold them, with a bunch
of sweet herbs, the thinly-pared rind of half a lemon, the
juice of a whole one, one onion stuck with four cloves, and
2 wineglassfuls of port wine. Tie a bladder tightly over the
jar, making it perfectly air-tight, put it into a saucepan with
boiling water nearly to the top, and keep it boiling rapidly
for three hours. More boiling water should be added as the
quantity becomes diminished. Afterwards take the jar out
of the water, strain the liquor from the Hare into a small
saucepan, remove the fat, and thicken it with flour, stirring
over the fire until boiling. Lay the pieces of Hare on a
hot dish, pour the sauce over, and serve with red-currant
jelly-
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or less, according to the age of the Hare. When the Hare
is tender, put loz. of butter and -J- table-spoonful of flour
in a stewpan, stir them on the fire until mixed, then pour in
2 pint of port wine and a few drops of mushroom ketchup.
Take the pieces of Hare out of the jar, and put them in the
sauce ; dust in a small quantity of mushroom powder, add 1
teaspoonful of lemon pickle and a small quantity of browning,
and toss the whole over the fire until boiling. Arrange the
pieces of Hare on a hot dish, garnish with fried bread sippets
and potato croquettes (see Fig. 933), pour the sauce round,
and serve.
(8) Skin and clean a Hare, and cut it into moderate-sized
pieces, reserving the blood ; lard the shoulder pieces and the
best pieces from the back and thighs with thin strips of
bacon, and put them into a large stone or earthenware jar
with the blood, a bunch of sweet herbs, an onion stuck with
three or four cloves, two or three finely-minced shallots, salt
and pepper to taste, and 1 pint of claret. Put the lid on
the jar, solder round the edges with flour-and-water paste,
stand it in a saucepan with boiling water almost up to the
top, and boil for four hours. As the water reduces, fill up
again with boiling water. When cooked, turn the Hare on
to a deep dish, strain its gravy over it, and serve.
(9) Cut a Hare into joints and the carcase into small
pieces, and fry them with some fat bacon until browned.
Drain the pieces of Hare from the fat, dust them over with
finely-powdered dried parsley, thyme, and savory, and a small
quantity each of pounded mace and allspice, and put them
into a large earthenware jar ; put in also two finely-minced
shallots, sufficient brown stock to cover the meat, and salt
and pepper to taste. Tic a piece of bladder over the jar,
put it into a saucepan with boiling water to three-parts its
height, and keep it boiling for three hours, or longer if the
Hare is an old one. When tender, take the meat out of the
jar, skim the fat off the gravy, strain it, thicken with a
small quantity of flour, and boil up again. Arrange the
pieces of Hare on a hot dish, pour the gravy over them, and
serve.
(10) Clean a Hare, cut it into moderate-sized pieces, and put
them into a jar just large enough to hold them, with a bunch
of sweet herbs, the thinly-pared rind of half a lemon, the
juice of a whole one, one onion stuck with four cloves, and
2 wineglassfuls of port wine. Tie a bladder tightly over the
jar, making it perfectly air-tight, put it into a saucepan with
boiling water nearly to the top, and keep it boiling rapidly
for three hours. More boiling water should be added as the
quantity becomes diminished. Afterwards take the jar out
of the water, strain the liquor from the Hare into a small
saucepan, remove the fat, and thicken it with flour, stirring
over the fire until boiling. Lay the pieces of Hare on a
hot dish, pour the sauce over, and serve with red-currant
jelly-