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  2. Jugging - Wikipedia

    en.wikipedia.org/wiki/Jugging

    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.

  3. Rabbit stew - Wikipedia

    en.wikipedia.org/wiki/Rabbit_Stew

    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]

  4. The Art of Cookery Made Plain and Easy - Wikipedia

    en.wikipedia.org/wiki/The_Art_of_Cookery_Made...

    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 ...

  5. How to Cook a Wolf - Wikipedia

    en.wikipedia.org/wiki/How_to_Cook_a_Wolf

    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 ...

  6. Hare - Wikipedia

    en.wikipedia.org/wiki/Hare

    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 .

  7. Lopado­temacho­selacho­galeo­kranio­leipsano­drim­hypo ...

    en.wikipedia.org/wiki/Lopado%C2%ADtemacho%C2...

    Lopado­temacho­selacho­galeo­kranio­leipsano­drim­hypo­trimmato­silphio­karabo­melito­katakechy­meno­kichl­epi­kossypho­phatto­perister­alektryon­opte­kephallio­kigklo­peleio­lagoio­siraio­baphe­tragano­pterygon is a fictional dish originating from Aristophanes' 391 B.C. comedy Assemblywomen, [1] deriving from a transliteration of the Ancient Greek word λοπαδο ...

  8. Elinor Fettiplace's Receipt Book - Wikipedia

    en.wikipedia.org/wiki/Elinor_Fettiplace's_Receipt...

    Elinor Fettiplace's receipt book: Elizabethan country house cooking Cover of first edition Editor Hilary Spurling Author Hilary Spurling, Elinor Fettiplace Subject Elizabethan era English cuisine Genre cookbook Publisher The Salamander Press in association with Penguin Books Publication date 1986 Publication place England Elinor Fettiplace's Receipt Book is a 1986 book by Hilary Spurling ...

  9. The Housekeeper's Instructor - Wikipedia

    en.wikipedia.org/wiki/The_Housekeeper's_Instructor

    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.