Jugged Hare (II)

Ingredients

• 1 hare
• a bunch of sweet herbs
• 2 onions, each stuck with 3 cloves
• 6 whole allspice
• 1/2 teaspoonful black pepper
• a strip of lemon-peel
• thickening of butter and flour
• 2 tablespoonful mushroom ketchup
• 1/4 pint port wine

Instructions

1. Wash the hare nicely, cut it up into joints (not too large), and flour and brown them as in the preceding recipe;
2. then put them into a stewpan with the herbs, onions, cloves, allspice, pepper, and lemon-peel;
3. cover with hot water, and when it boils, carefully remove all the scum, and let it simmer gently till tender, which will be in about 1-3/4 hour, or longer, should the hare be very old.
4. Take out the pieces of hare, thicken the gravy with flour and butter, add the ketchup and port wine, let it boil for about 10 minutes, strain it through a sieve over the hare, and serve.
5. A few fried forcemeat balls should be added at the moment of serving, or instead of frying them, they may be stewed in the gravy, about 10 minutes before the hare is wanted for table.
6. Do not omit to serve red-currant jelly with it.