Jugged Hare

Hazepeper

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The hare is divided into joints, these are well rubbed with salt and pepper and lightly browned in butter. Fry 2 ozs. of onions in butter, sprinkle with 2 ozs. of flour, then add ½ pint of stock, cook for a little, stirring well, and strain this sauce over the pieces of hare. Add 6 tablespoons of vinegar, a good pinch of salt, a little paprika (or Spanish pepper, as it is called in Holland), 3 nutmegs and 1 bayleaf. Bring to the boil and simmer for 1 hour or a little longer. Before serving, add 1 tablespoon of Worcester sauce. This sauce is very popular in Holland and is much used for flavouring purposes.