JUGGED HARE
- 1 hare
- 1 carrot
- 1 onion
- 1 turnip
- 2 celery stalks
- Small bunch parsley
- Small piece lemon rind
- 3 allspices
- 1 clove
- 1 bay leaf
- Salt and pepper
- Stock
- 1 tablespoonful flour
- 1 blade mace
- 4 tablespoonfuls water
- 1 tablespoonful red currant jelly
- 1 tablespoonful Worcestershire sauce
- 1 tablespoonful mushroom ketchup
- 1 tablespoonful lemon juice
- 2 wineglassfuls port wine
- 12 small forcemeat balls
Skin the hare after taking out the inside, wipe the hare thoroughly, but do not wash it, cut it into neat joints, dust a little flour over them, and fry them in smoking hot fat till browned. Drain them and put them into an earthenware jar with the vegetables cut into small pieces, the bay leaf, lemon rind, mace, clove, allspices, salt and pepper; fill up the jar with boiling stock, let it simmer for two or three hours, according to the size of the hare; when cooked, take out the pieces of hare, warm them to prevent their getting dry; mix the flour with the water, add it to the blood and the pounded liver, thicken the gravy with it, stir in the jelly, sauce, ketchup, lemon juice, and wine, strain on to the hare in a casserole, put in the forcemeat balls that have been fried in smoking hot fat; heat and serve.