Title: Jugged Hare
Categories: Meat Entree Game
Yield: 4 Servings
| 1 | | Hare |
| 1 | | Carrot |
| 1 | | Onion |
| 4 | | Cloves |
| 1 1/2 | lb | Bones |
| 4 | pt | Water, Cold |
| 1 | | Wine glass Port Wine |
| | | Salt |
| | | Pepper |
| | | Mace, small amount |
| | | Mixed Herbs |
| | | Fat for frying |
1. Remove the inside from the hare, being careful to save the thick blood.
2. Skin the hare, wipe it, and cut into joints. Wash the head, heart, and
liver in some cold salted water, put in the a saucepan with the blood and
the bones, which have also been washed. 3. Add four pints of cold water and
a teaspoon of salt, and bring the stock to a boil. Remove the scum, add the
herbs tied in a piece of muslin, add also the pepper and mace. 4. Scrape
and wash the carrot, peel the onion, and stick the cloves into it, and add
these to the stock, simmer all the ingredient for three or four hours; keep
well skimmed to remove the grease. 5. Flour the joints of hare, melt some
butter or shortening in a pan, and fry the joints lightly so as to brown
them slightly. Then place in a large brown jar or casserole. Mix some flour
to a smooth paste with water. When the stock is ready three to four hours,
strain it into another saucepan and add the thickening flour mixed with
water, stir well and boil for a few minutes. If necessary add a few drops
of browning. 6. Strain the gravy over the fried hare, the hair should be
just covered. Place in a moderately hot oven, and cook for about two hours.
Just before serving, add to it the port wine. 7. To serve. Heap the hare
into a large dish, pour some of the gravy round, the remainder is served
separately. Serve with red current jelly. NOTE the gravy should be quite
thick.