Hare (Jugged)

Ingredients

• 1 Hare
• Sweet herbs
• 2 Onions
• 4 Cloves
• 6 Whole allspice
• 1 teaspoonful Black pepper
• 1 Strip of lemon peel
• Butter and flour
• 2 tablespoonfuls Mushroom ketchup
• 1 pint Port or other dark wine
• Hot water
• Flour

Instructions

1. Skin and wash the hare nicely.
2. Cut the hare into joints, not too large.
3. Dredge the pieces with flour.
4. Fry the floured hare in butter until a nice brown.
5. Put the browned hare into a stewing-pan with the sweet herbs, onions, cloves, allspice, black pepper, and lemon peel.
6. Cover with hot water and bring to a boil.
7. Carefully remove all the scum from the surface.
8. Let it simmer gently until tender—about one hour and three-quarters if the hare is old.
9. Take out the pieces of hare and set aside.
10. Thicken the gravy with a mixture of flour and butter.
11. Add the mushroom ketchup and port wine to the gravy.
12. Let the gravy boil for ten minutes.
13. Strain the gravy through a sieve over the pieces of hare.
14. Let it simmer for two minutes so as to be nice and warm.
15. Optionally, stew a few forcemeat balls in the gravy for ten minutes before dishing.
16. Serve with quince or red currant jelly.