Gravy for Hare—Jugged Gravy

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. shin of beef
  • 1 pt. water
  • small piece of lean ham or bacon bone


Make stock with the beef, water, ham or bone, vegetables, spices and herbs. Make a thickened brown gravy (opposite) and add to it the jelly and port.

Use also for venison.