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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]
The book was "by far the most popular cookbook in eighteenth-century Britain". [19] Other writers stole her work without attribution. Penelope Bradshaw's book was published in the following year claiming to be the 10th edition. This included recipes taken from Glasse's book with amounts doubled or halved to conceal the duplication. [20]
[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 ...
The main text of the book is structured into 12 chapters, each one devoted to a month of the year. In all, the book contains over 200 recipes, largely as originally written, and commented and interpreted in detail by Hilary Spurling. [23] Each recipe is presented first in Fettiplace's text, under its original heading.
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.
The effort has kept the Beeton name in the public eye for over 125 years, although current editions are far removed from those published in Mrs. Beeton's lifetime. By 1906 the book had 2,056 pages, "exclusive of advertising", with 3,931 recipes and was "half as large again" as the previous edition. [12]