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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.
The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time.
[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] Romani people cook rabbit stew. Rabbit stew is popular in Romani cuisine ...
Recipes for kasha, roast pigeon, rabbit in casserole, jugged hare, partridge or pheasant and sauerkraut, Normandy pheasant; chapter includes a quote from John Wecker's Secrets of Art and Nature (1660) with directions for roasting a goose alive "as part of her encouragement to cooks faced with rationing, assuring them that their talents could ...
Many other British cookbooks from before the middle of the 20th century have recipes for jugged hare. Merle and Reitch [25] have this to say about jugged hare, for example: The best part of the hare, when roasted, is the loin and the thick part of the hind leg; the other parts are only fit for stewing, hashing, or jugging.
Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley.
Among the recipes in the book are many for dishes that subsequently fell out of use, such as "Comyne" (a dish of almond milk spiced with cumin and thickened with eggs), "Jusselle" (a meat broth with ale), "Buknade" (a dish of veal and eggs) and "Charmerchande" (a mutton stew with sage and parsley, thickened with breadcrumbs).
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related to: jugged hare cookbook cookingtemu.com has been visited by 1M+ users in the past month