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Mrs Beeton Jugged Hare


This is an original Mrs. Beeton recipe taken from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



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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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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