JUGGED HARE
Cut the hare into neat pieces, putting on one side the liver, lungs and heart. Cover with stock in a deep casserole and add two tablespoonfuiV of finely chopped celery, the same amount of grated onion, one tablespoonful of mixed herbs, one bay leaf, six clcves, and pepper and salt. Put on a tightly fitting lid and put the casserole into a hot oven, or large saucepan of boiling water, to cook till tender. This should be in about three or four hours' time. Just before dishing up the hare, mix three tablespoonfuls cf flour with two breakfastcupfuls of stock and a teaspoonful of vinegar; make this very hot, but do not let it boil, and add to the hare. Boil the liver and heart, cut them up very small, and add, with one small finely grated onion, to ordinary forcemeat mixture. This should be formed into balls, and fried to serve with the hare. Red current jelly is generally eaten with this dish.
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Auckland Star, Volume LXXIII, Issue 125, 29 May 1942, Page 2
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166JUGGED HARE Auckland Star, Volume LXXIII, Issue 125, 29 May 1942, Page 2
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