from the Celtic Chronicle book.
Jugged Hare
1 hare, jointed and boned
2 pints (1.2 l) stock
2 oz (50 g) streaky bacon
2 oz (50 g) butter
2 onions
3 carrots
2 sticks of celery
Salt and black pepper
1 oz (25 g) flour
4 tablespoons port
1 tablespoon redcurrant jelly
Put the bones into a saucepan. Peel and chop one onion, peal and slice
one carrot, and chop one stick of celery. Put in the saucepan and cover
with water. Bring to the boil and simmer gently for 30 minutes. Strain
and keep the stock. Prepare the remainder of the vegetables similarly.
Partially fry the bacon in a deep casserole dish (which has a close
fitting lid), add the butter and hare joints and continue frying until
the hare is browned. Put in the remainder of the vegetables, pepper and
salt. Cover with the stock and bring to the boil. Put the lid on and
cook in a slow oven at 300°F/150°C until the meat is tender. This
should take from 2½ to 3 hours. Make a paste from the flour by mixing
it with water and stir the paste in. Cook for a few minutes longer,
then add the port and redcurrant jelly. Stir and serve immediately.
--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com
All outgoing mail virus free, scanned by Norton 2002