How To make Jugged Hare
1 Hare
1 Carrot
1 Onion
4 Cloves
1 1/2 lb Bones
4 pt Water, Cold
1 Wine glass Port Wine
Salt Pepper Mace, small amount Mixed Herbs 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.
How To make Jugged Hare's Videos
What Were They Thinking? Jugged Hare
In this What Were They Thinking? Food Edition video we try an 1803 recipe for jugged hare that was voted on by our Facebook and Twitter followers. November was all about foods that Birmingham's earliest settlers might have had on their Thanksgiving or Harvest Feast tables. Would this recipe be one you'd try?
Oldest Inn (1958)
Bletchingly, Surrey.
Exterior. M/S of an elderly woman walking down a quaint village street. L/S of the street, in the foreground is the Whyte Harte Inn. The narrator explains that the inn dates from 1388. Low angle C/U of the wrought iron inn sign.
Interior. M/S of a chef, Jim Wasiecsko, preparing food in the main bar. The inn looks very old with a large open fire place and exposed oak beams. Jim is preparing 'jugged hare' in an ancient pressure cooker - the landlord believes in preserving old English customs. C/U of a large dish of meat, vegetables and herbs - the 'jugged hare'. Jim uses a large fork to life pieces of hare into the black iron pressure cooker. The proprietor of the inn, Sammy Matthews enters and asks to taste the hare. M/S of Sammy stooping to eat from a ladle held by Jim. C/U of the ladle lifting some meat from the pressure cooker. C/U of Sammy nodding with approval. C/U of the lid of the pressure cooker being sealed and then carried away by Sammy.
M/S of Sammy pacing the pressure cooker onto a hook dangling over the open fire. Sammy then takes a seat next to the fire, opposite him are a group of two men and a woman drinking. Sammy picks up what appears to be an old frying pan. The narrator explains that it is in fact an 18th century waffle iron. Sammy takes a bowl of batter standing on a shelf by the fire and scoops a small amount into the waffle iron before clamping it shut. C/U of Sammy holding the waffle iron over the burning embers of the fire. C/U of the pressure cooking steaming. The narrator points out that from the fireplace it is possible to see the sky because of the enormous width of the chimney. C/U of the lid of the pressure cooker. M/S of the group drinking from old fashioned pottery flagons. The man in the centre, smoking a cigarette, points towards Sammy. M/S of Sammy lifting the waffle iron from the fire. C/U of a waffle being dropped from the irons onto a white china plate by the hearth.
M/S of an elderly man, Norman Roffey placing his pint of beer by the fire and taking a seat. Sammy holds out a rack of long clay pipes for Norman to take one. Norman places the pipe in his mouth and goes to light it. C/U of the pressure cooker still steaming. C/U of Norman puffing away.
C/U of a hot poker being dipped into a pint of beer to make 'mulled ale'. The beer gets frothy as the heat takes effect. The narrator explains the poker was designed for this job. A pair of hands are seen grating nutmeg onto the 'mulled ale'. M/S of Norman enjoying his mulled pint.
M/S of a couple, Mr. and Mrs. Jim Harrison sitting by the fire. A waiter dressed in a dinner jacket, Sydney Robbins places a bottle of red wine on the table in front of them and picks up a conical pan. C/U of Sydney picking up sticks of cinnamon and cloves from dishes on a silver tray and placing them into the pan - a 150 year old copper, tin lined muller. C/U of Mr. and Mrs. Harrison smiling. C/U of Sydney pouring non-vintage red wine and sugar into the muller. Mr. and Mrs. Harrison watch as Sydney holds the muller over the fire. C/U of the wine bubbling in the muller. Sydney then pours it into to two wine glasses on the table and adds a pinch of ground ginger. Sydney hands Mrs. and Mr. Harrison the glasses. They click glasses politely before taking a sip.
FILM ID:73.39
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Rabbit Cooking! A Recipe from 1747
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A recipe for Jugged Hare right out of The Art of Cookery by Hannah Glasse.
Link to this cookbook:
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