Jugged hare

Yield: 4 Servings

Measure Ingredient
1 \N Hare
1 \N Carrot
1 \N Onion
4 \N Cloves
1½ pounds Bones
4 pints Water, Cold
1 \N Wine glass Port Wine
\N \N Salt
\N \N Pepper
\N \N Mace, small amount
\N \N Mixed Herbs
\N \N Fat for frying

1. Remove the inside from the hare, being careful to save the thick blood. 2. Skin the hare, wipe it, and cut into joints. Wash the head, heart, and liver in some cold salted water, put in the a saucepan with the blood and the bones, which have also been washed. 3. Add four pints of cold water and a teaspoon of salt, and bring the stock to a boil. Remove the scum, add the herbs tied in a piece of muslin, add also the pepper and mace. 4. Scrape and wash the carrot, peel the onion, and stick the cloves into it, and add these to the stock, simmer all the ingredient for three or four hours; keep well skimmed to remove the grease. 5. Flour the joints of hare, melt some butter or shortening in a pan, and fry the joints lightly so as to brown them slightly. Then place in a large brown jar or casserole. Mix some flour to a smooth paste with water. When the stock is ready three to four hours, strain it into another saucepan and add the thickening flour mixed with water, stir well and boil for a few minutes. If necessary add a few drops of browning. 6. Strain the gravy over the fried hare, the hair should be just covered. Place in a moderately hot oven, and cook for about two hours. Just before serving, add to it the port wine. 7. To serve. Heap the hare into a large dish, pour some of the gravy round, the remainder is served separately. Serve with red current jelly. NOTE the gravy should be quite thick.

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