460. Hares

A hare is nothing if not well hung and well cooked; a hare must be hung very long indeed to be hung too long. It is better for not being paunched for a few days, unless the weather is warm and muggy, in no case is it advisable to paunch it when first killed. Keep the inside wiped dry and well peppered. If the hare is very old soak it a couple of hours in water and vinegar, then wash it in clean lukewarm water to take away the acid flavour which might be communicated by the vinegar, put in the belly plenty of stuffing, well seasoned; hang the hare some distance from the fire, it should be roasted gradually, because, being of a very dry and hard nature, it requires, being thoroughly done, and yet not dried up.

It should be sent to table with a good gravy in the dish, or melted butter, in both cases gravy should accompany it when served, and also currant jelly.

The stuffing is composed of the liver, scalded and minced, sweet herbs, parsley, bread crumbs, and suet, seasoned to the taste.

461. Stuffing For A Hare

After having either scraped or scalded the liver, scrape some fat bacon, a little suet, some parsley, thyme, knotted-marjoram, a little shalot, a few crumbs of bread, pepper and salt, a few grains of nutmeg, beat it all well in a mortar with one egg, if your hare is boned it will take more.

You can dress a boned hare two ways, either taking each bone out but the head, and the point of the tail, but this will not keep so. good a shape as if you only took out the back and rib bones, leaving the shoulders and legs on; this way, when stuffed, will keep its shape best.

462. Jugged Hare

Mrs. Glass has made the oft-quoted remark, "first catch your hare;" I say, only, as hares are easily procurable, that if an 'old large hare be obtained, so much the better. When thoroughly cleaned, cut it in pieces, not losing any blood that may appear, place them in the bottom of a jar with sweet herbs, an onion, and a little water, cover the top of the jar down close, so that the steam cannot escape freely, place it in a vessel of boiling water, leaving the mouth of the jar uncovered by the water, which must not be suffered to stop boiling, stew four hours, remove whatever fat may have accumulated, thicken with flour and butter, flavour with a glass of Port wine.

463. Jugged Hare

If the hare has not been completely roasted it will be the better for the jugging, cut it into joints, and with a seasoning composed of salt, pepper, cayenne, a little ground allspice, and a little mace. Coat all the pieces well, lay them in a stone jar, put in the rind of a lemon cut thin, a bunch of sweet herbs, an onion stuck with four or five cloves, twelve or fourteen ounces of gravy beef, and the bones of the body of the hare, the last of all pour in three parts of a pint of water, two glasses of good old port wine, and tie over the neck of the jar closely.

Put it up to the neck of the jar into a saucepan of boiling water, keep the water boiling, and be careful it does not stop boiling for three hours, at the expiration of that time take it out of the water, strain off the gravy, clear all the fat off carefully, thicken it, and serve it very hot in a deep dish.

The jar may be baked in an oven instead of being put in boiling water, in that case in an hour and a half it may be taken out, and the gravy strained off.

In some parts of the country ale is put into the jar instead of water, and two or three slices of lean bacon. Where that is done it is usual to cut a few slices of bacon thin, and toast them before a brisk fire, and lay them curled around, the sides of the dish when it is served.