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Three ways with hare: recipes in Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), p.50. One common traditional dish that involves jugging is jugged hare (a similar stew is known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water.
Jugged hare, known as civet de lièvre in France, is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It traditionally is served with the hare's blood (or the blood is added right at the end of the cooking process) and port wine .
Wine, such as Port, and juniper berries are used in jugged hare. [7] [28] Jugged hare is a traditional dish in Great Britain and France, and used to be a staple food in Great Britain. [8] [30] Jugged hare is included in early editions of the book The Art of Cookery made Plain and Easy. [30] The book was first published in 1747. [31]
Ann Cook used the platform of her 1754 book Professed Cookery to launch an aggressive attack on The Art of Cookery. [17] The Art of Cookery was a bestseller for a century after its first publication, making Glasse one of the most famous cookbook authors of her time. [18] The book was "by far the most popular cookbook in eighteenth-century ...
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[1] [2] The newspaper columns evolved into a book, which she wrote in about a month, and publisher Duell, Sloan and Pearce rushed it into print because of its wartime topicality. [3] A revision ("the Cold War edition") was published in 1954, with Fisher revisiting her own text by way of "marginal notes, footnotes, and a section of additional ...
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In a year in which it seemed every great luminary got a moment under the documentary lens, it can be a bit difficult to parse out which were must-see. This list will have you covered.