Mrs Beetons Poultry and Game Revisited
Jugged Hare
(Very Good)
1 Hare
680g (1˝lb) Gravy Beef
285ml (˝ pint) Port Wine
225g (8oz) Butter
Forcemeat Balls
1 Onion
1 Lemon
6 Cloves
Pepper, Cayenne and Salt, to taste
Skin, paunch and wash the hare.
Cut it into pieces, dredge them with flour and fry in boiling butter.
Have ready 900ml (1˝ pints) of gravy, made from the beef and thickened with a little flour.
Put this into a jar.
Add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half and a good seasoning of salt, pepper and cayenne.
Cover the jar tightly, put it up to the neck into a saucepan of boiling water.
Let it stew until the hare is quite tender, taking care to keep the water boiling.
When nearly done, pour in the wine and add a forcemeat balls.
These must be fried or baked in the oven for a few minutes before they are put to the gravy.
Serve with redcurrant jelly.
Time: 3˝ to 4 hours. If the hare is very old, allow 4˝ hours.
Sufficient for 7 or 8 persons.
Seasonable from September to the end of February.
JUGGED HARE
(Very Good)
1031. INGREDIENTS - 1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter, 1 onion, 1 lemon, 6 cloves; pepper, cayenne, and salt to taste; 1/2 pint of port wine.
Mode - Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready 1-1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne, and salt; cover the jar down tightly, put it up to the neck into a stewpan of boiling water, and let it stew until the hare is quite tender, taking care to keep the water boiling. When nearly done, pour in the wine, and add a few forcemeat balls, made by recipe No. 417: these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red-currant jelly.
Time - 3-1/2 to 4 hours. If the hare is very old, allow 4-1/2 hours.
Average cost, 7s.
Sufficient for 7 or 8 persons.
Seasonable from September to the end of February.
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