Jugged Hare.
- Ingredients—1 hare.
- Some veal forcemeat.
- 2 oz. of butter.
- 1 onion, stuck with 6 cloves.
- 2 glasses of port wine.
- 1½ pint of gravy or stock.
- 1 lemon.
Method.—Dry the hare well and cut it in pieces.
Fry them in the butter.
Then remove them and fry the flour a nice brown.
Pour in the gravy or stock, and stir until it boils.
Then put the stock into an earthenware jar with the hare, onion, thin rind and juice of the lemon, and pepper and salt to taste.
Cover the jar close, and put it into a moderate oven, where it must simmer gently from three to four hours until the hare is quite tender.
Make some balls of veal forcemeat, to which the chopped liver of the hare has been added, and either fry or bake them.
Add them to the jugged hare, and, last of all, pour in the wine.
Serve with red-currant jelly.