Recipes > Meat > Rabbit > Jugged Hare

Jugged Hare

Very good.


  • 1 hare
  • 1 1/2 pounds of gravy beef
  • 1/2 pound of butter
  • 1 onion
  • 1 lemon
  • 6 cloves
  • pepper, cayenne, and salt to taste
  • 1/2 pint of port wine


Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready 1 1/2 pints 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: 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.

Sufficient for 7 or 8 persons.

Seasonable from September to the end of February.


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The Book of Household Management (1861).

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