Jugged Hare

Name: Jugged Hare (Civet de Lièvre à l’Anglaise)
Ingredients: cayenne; butter; salt; flour; bacon; claret; port wine; boiling water; water paste; pepper; egg; hare; parsley; glaze; game stock; jamaica peppers; marjoram; cinnamon; strained lemon juice; cloves; mace; bayleaves; peppercorns; thyme; forcemeat balls

Civet de Lièvre à l’Anglaise

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Skin, cleanse, and cut the hare in nice neat pieces, not larger than an egg; season with pepper and a little