Jugged Hare
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Archive recipe
A historic Victorian British dish of hare, /2 lb. of gravy beef, butter, onion and lemon. Adapted from Jugged Hare, from The Book of Household Management (1861).
Adapted from Jugged Hare, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/jugged-hare.md.
The dish
2 of 7 items checked
www.gutenberg.org
2 of 7 items checked · 6 aisles
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
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)