Jugged Hare

Ingredients

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

Instructions

1. Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter.
2. Have ready 1-1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour.
3. Put this into a jar;
4. 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;
5. 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.
6. When nearly done, pour in the wine, and add a few forcemeat balls, made by recipe No. 417: these must be fried or baked in the oven for a few minutes before they are put to the gravy.
7. Serve with red-currant jelly.