Jugged Hare by Mrs Beeton (use two or three rabbits as our beautiful hares are in decline).
Two or three rabbits
680g (11⁄2lb) Gravy Beef
285ml (1⁄2 pint) Port Wine
225g (8oz) Butter
Forcemeat Balls – fried or baked
6 Cloves (I use only 3)
Pepper, Cayenne and Salt, to taste
Skin, paunch and wash the rabbits.
Cut it into pieces, dredge them with flour and fry in boiling butter.
Have ready 900ml (11⁄2 pints) of gravy, made from beef and thickened with a little flour.
Put this into a jar.
Add the pieces of fried rabbit, an onion stuck with six cloves, a lemon peeled and cut in half and a good seasoning of salt, pepper and cayenne.
Cover the jar tightly, put it up to the neck into a saucepan of boiling (simmering) water.
Let it stew until the rabbit is quite tender, taking care to keep the water boiling.
When nearly done, pour in the port wine and add a forcemeat balls (these must be fried or baked in the oven for a few minutes before they are put to the gravy).
Serve with redcurrant jelly.
Time: 31⁄2 to 4 hours. Sufficient for 7 or 8 persons.