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| Jugged
Hare |
1
Hare
1 rasher of
Bacon
1 - 2 oz.
Dripping
1 1/2 Pints
Stock
1 1/2 oz.
Flour
1 Onion stuck with 2
Cloves
Seasoning
Smal
Bay leaf
4
Peppercorns
Blade of
Mace
(In a Muslin
Bag)
1 Teaspoon Redcurrant
Jelly
1 Glass of red
Wine
Prepare hare, reserving
blood, liver, heart and kidneys. Fry the joints and bacon in the fat. When the
meat is lightly browned, cover with stock, stir in blended flour, onion,
seasoning and bag of herbs.
Cover and cook
very gently in a moderate oven or on top of the stove, until tender - about
three hours.
Just before serving remove onion
and herbs, stir in the strained blood, jelly and wine, and reheat without
boiling.
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