Jugged Hare

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 hare
  • 3 oz. butter
  • salt and pepper
  • 1


Prepare hare as in Notes on Trussing, and cut into neat small pieces. Heat 2 oz. of the butter, fry the pieces of hare in it until brown. Put hare in a casserole with salt, onion stuck with cloves, half the wine (if used), lemon juice, peppercorns, bouquet garni and