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.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1–1/2 lb. of gravy beef,
1/2 lb. of butter,
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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