Preparation info

  • Enough for

    8–10

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • half a hare cut in joints
  • 1 lb. (½ k.) lean beef (shin will do) cut in 2-in. (5-cm.) pieces

Method

Put the hare and the beef in a very large saucepan in 2 quarts of water with all the ingredients except the wine, lemon juice and red-currant jelly. Boil fairly briskly for 2 hours, when it should have reduced to about 3 pints