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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.
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]
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 .
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 ...
Hannah Glasse Glasse's signature at the top of the first chapter of her book, The Art of Cookery Made Plain and Easy, 6th Edition, 1758 Born Hannah Allgood March 1708 London, England Died 1 September 1770 (1770-09-01) (aged 62) London, England Occupation Cookery writer, dressmaker Notable works The Art of Cookery Made Plain and Easy (1747) Spouse John Glasse (m. 1724 –1747) Children 10 ...
Frontispiece of an early edition, showing the book itself on the table, being used to instruct in the art of carving. The book has a frontispiece, which in later editions consists of a large medallion of J.C. Schnebbelie above a representation of The Albany hotel, London, where according to the title page he was principal cook of Martelli's restaurant.
Start of recipe "To roast a PIG" The book begins without a table of contents, though the three parts are described on the title page. The front matter consists of a dedication "To the Honourable Lady Elizabeth Warburton", occupying two pages, a three-page Preface to the First Edition, and a fold-out plate of a suitable stove, complete with a "Description of the Plate" on the facing page.
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