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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.
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]
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.
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 ...
Lopadotemachoselachogaleokranioleipsanodrimhypotrimmatosilphiokarabomelitokatakechymenokichlepikossyphophattoperisteralektryonoptekephalliokigklopeleiolagoiosiraiobaphetraganopterygon is a fictional dish originating from Aristophanes' 391 B.C. comedy Assemblywomen, [1] deriving from a transliteration of the Ancient Greek word λοπαδο ...
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 ...
The Compleat Housewife; or, Accomplish'd Gentlewoman's Companion is a cookery book written by Eliza Smith and first published in London in 1727. It became popular, running through 18 editions in fifty years. It was the first cookery book to be published in the Thirteen Colonies of America: it was printed in Williamsburg, Virginia, in 1742.
Huesenziwwi or Civet de lièvre is a jugged hare dish served during the hunting season. [8] Other dishes include liver dumplings with sauerkraut and boiled potatoes, Träipen (black pudding) with apple sauce, sausages with mashed potatoes and horseradish, and green bean soup (Bouneschlupp). French cuisine is featured prominently on many menus ...