Jugged Hare
1 Hare 1 Carrot 1 Onion 4 Cloves 1 1/2 lb Bones 4 pt Water, Cold 1 Wine glass Port Wine Salt Pepper Mace, small amount Mixed Herbs Fat for frying 1. Remove the inside from the hare...
Ingredients
- 1hare
- 1carrot
- 1onion
- 11/2 lb bones
- 4pt water, cold
- 1wine glass port wine
- 2. skin the hare, wipe it, and cut into joints. wash the head
Directions
- 1
1 Hare 1 Carrot 1 Onion 4 Cloves 1 1/2 lb Bones 4 pt Water, Cold 1 Wine glass Port Wine Salt Pepper Mace, small amount Mixed Herbs Fat for f
- 2
Remove the inside from the hare, being careful to save the thick blood
- 3
Skin the hare, wipe it, and cut into joints
- 4
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
- 5
Add four pints of cold water and a teaspoon of salt, and bring the stock to a boil
- 6
Remove the scum, add the herbs tied in a piece of muslin, add also the pepper and mace
- 7
Scrape and wash the carrot, peel the onion, and stick the cloves into it, and add these to the stock, simmer all the ingredient for three or
- 8
keep well skimmed to remove the grease