Jugged Hare

Directions

Remove the insides from the hare (place aside)

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.

Add four pints of cold water and a teaspoon of salt, and bring to a boil. Remove the scum, add the herbs tied in a piece of muslin, add also the pepper and mace.

Scrape and wash the carrot, peel the onion, and stick the ingredient for three or four hours; keep well skimmed to remove the grease.

Flour the joints of hare, melt some butter or shortening in a pan, then place in a large brown jar or casserole.

Mix some flour to a smooth paste with water.

When the stock is ready in about 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.

Strain the gravy over the fried hare.

Place in a moderately hot oven, and cook for about two hours.

Just before serving, add to it the port wine.

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.