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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.
This Is the Boke of Cokery, or The Boke of Cokery, is believed to be the first cookery book printed in English. The name of the author is unknown. It was printed and published by Richard Pynson in 1500. The book remained in print for many years in the 16th century, but was superseded and forgotten by the 18th.
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 .
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]
Elinor Fettiplace (born Elinor Poole, later Elinor Rogers; c.1570 – in or after 1647) was an English cookery book writer.Probably born in Pauntley, Gloucestershire into an upper-class land-owning farming family, she married into the well-connected Fettiplace family and moved to a manor house in the Vale of White Horse (then in Berkshire, now in Oxfordshire).
Technically, anything over 20 years old can be coined "vintage." But when you truly think of items worth this title, your brain doesn't go to Beanie Babies. Instead, it conjures up images of vinyl
[15] Nominally about food, home economics, thrift, and preparedness, How to Cook a Wolf has been described "barely a cookbook" [13] and "part experimental cookbook, part 'escape reading material,' and part war protest." [16] The book is dedicated to Fisher's friend Lawrence Bachmann, who reportedly came up with the title. [3]