|
|
Jugged Hare.
Ingredients.
Hare. 1/2 lb. of Beef-steak. Bacon. Bouquet garni. 1 Onion. Bay-leaves.
Method.
1. Cut the hare into pieces convenient for serving. 2. Place at the bottom of a stewpan, or
better an earthenware jar, half a pound of beefsteak, and one or two rashers of bacon or ham, a bouquet garni,
an onion with three cloves, the rind of a lemon, and a little water or stock. 3. Give the inside of the
jar a rub with a clove of garlic. 4, Put in the pieces of hare, and season with pepper and salt. 5.
Cover very closely, if necessary, with flour-and-water paste. 6. Place the jar in a large saucepan or
copper, with water up to within two inches of the top, or in a slow even for three hours. 7. When ready,
skim off the fat, take out the pieces of hare, thicken with flour, and further season the sauce if necessary.
8. Arrange the pieces of hare on a dish, pour over the hot sauce, and serve.
PRECAUTIONS.-Have a close-fitting lid, and a little hay or something at the bottom of the saucepan in which
the jar is placed to prevent it moving over with the ebullition of the water. A bain-marie is better than
an oven.
|
|
