JUGGED HARE WITH FORCEMEAT BALLS
by Mrs Beeton, 1861
1 hare, 1–1/2 lb. of gravy beef, 1/2 lb. of butter, 1 onion, 1 lemon, 6 cloves; pepper, cayenne, and salt to taste; 1/2 pint of port wine.
Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready 1–1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne, and salt; cover the jar down tightly, put it up to the neck into a stewpan of boiling water, and let it stew until the hare is quite tender, taking care to keep the water boiling. When nearly done, pour in the wine, and add a few forcemeat balls, made by recipe No. 417: these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red-currant jelly.
Time,—3–1/2 to 4 hours. If the hare is very old, allow 4–1/2 hours.
Average cost, 7s.
Sufficient for 7 or 8 persons.
Seasonable from September to the end of February.
2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread crumbs, 2 eggs
Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.
Average cost, 8d.
Sufficient for a turkey, a moderate-sized fillet of veal, or a hare
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Organic garden produce made into exciting recipes
This is a great way of making the most of a little. I like to make these on a Friday when we are going to be out in the garden on Saturday. It takes the hassle out of finding something for lunch. I made some with egg and bacon and some with leeks but you can use an alternative such as smoked salmon or broccoli.I would normally use a mix of milk and cream but had some Ricotta left so the perfect way to use it up. Surprisingly for me the Ricotta is amazing to to cook with, everything ends up ‘souffled’. I just love it! Shame is that I took the picture once the quiches had cooled down and so the ‘souffle’ action was gone too. Never mind you there’s always the next time.
For the pastry, this can be made from scratch by hand, or in a food processor ...
Posted: May 5, 2010, 1:53 pm
This is a quick and easy to do, you can have all the ingredients bought in from the supermarket or if you have time can have a bash at making the Ricotta and using chard from your garden.
I bought the filo pastry which is so easy to use, on each layer brush with olive oil or melted butter.
For the Ricotta I used a Sicilian recipe find it here at http://isicilian.boonrepublic.com/2010/03/24/how-to-make-ricotta-cheese/ I did cut the quantity down to a quarter as there is only the two of most of the time. It couldn’t be more simple to make and the result is lovely. I used a recycled 750g ice cream tub and it was filled to the top.
I have used Swiss chard in mine as that’s what is growing in the garden at the moment, but I am sure this could be varied and still be really tasty. You could try ...
Posted: April 28, 2010, 10:06 pm
Swiss chard is the first of the new greens from the garden. I wanted to make a soup that will show it off to its best and one that could be eaten hot or cold.
In this soup you have the bitterness of greens, sweetness of coconut milk, sourness of the lime and heat from the chilli. It gives an Asian tang to our humble but well loved Swiss chard.
Packing a punch in flavour but aiming to be able to use alternative ingredients where possible giving the most flexibility. Swiss chard could be change with kale, spinach or any other beet or bitter greens, chick peas can changed with cooked or canned beans maybe lentils or prehaps rice and lemon instead of lime.
Soup is such a fantastic meal, easy to prepare, can be eaten hot or cold, heavy or light, as part of a course or as a meal on its ...
Posted: April 21, 2010, 10:03 am
I love this alcoholic drink, it’s fresh and has full on flavour, it is also so easy to make. I picked up the recipe thanks this blog http://2friends4cooking.com many thanks to you both for your kind permission to share.
You will need the following
8 Organic unwaxed Lemoms
1 ltr Vodka
350g White Sugar
1 ltr Water (I use tap water but you might prefer to use bottled)
Peel the lemons making sure that as little of the pith is left on
Add the vodka and lemon peel to a plastic container and leave to infuse for 7 days
Make a sugar syrup with the water and sugar
Add the cooled syrup to the vodka and lemon peel
Bottle in sterilised bottles
This drink can be make less alcoholic by using 1 1/2ltr water.
And a little bonus…I dipped the lemon peel that had been infusing in the vodka in chocolate, thought it could be served with the Limoncello after a meal.
Posted: March 7, 2010, 11:10 am
This is a recipe that brings many of my childhood memories. Helping my Mom to make this cake, the first task I was allowed to do was to take the stones out of the dates and then onto chopping with my Mom overseeing. It is such a simple recipe, that was then and still is now, a great one for beginners to start with. So if you feel you can’t bake a cake this one will prove you can!
You will need the following
1 tablespoon Butter
1/2 teaspoon of Vanilla Essence
1 teaspoon of Bicarbonate Soda
1 cup Boiling water
1 1/2 cups Self Raising Flour
1/4 lb Dates or a mix of Dates and Sultanas
3/4 cup Sugar
A dash of warm milk
Set the oven to 180C, 350F or Gas Mark 4
Butter and flour a 1lb Loaf tin
Take the stones out of the dates and chop
Pour boiling water in a dish and add the butter and ...
Posted: February 6, 2010, 5:39 pm
The Jerusalem Artichoke was brought into England back in 1617 and John Franqueville gave two small tubers to John Goodyear. The original name for this tuber was Girasol and then to Girasolem and onto Jerusalem Artichoke, is actually from North America but grew so well that it is said John Goodyear stocked all of Hampshire, England. Now being called Jerusalem Artichokes the soup inevitably became Palestine Soup. I have adapted the recipe that I have to suit us by adding potato but you can try using more or all artichoke it’s a matter of taste. The original recipe called for smoked bacon but as I don’t eat meat I have attempted to give it some of the smoky flavours and umami taste , you may or may not like it but I think it would lack some of the depth the smokiness gives if not used. Of course ...
Posted: January 11, 2010, 6:42 pm
I have been trying out a few ideas over the holiday, savory crackers and sweet biscuits. It’s been such fun just to mess about with ingredients. The ‘fire’ in the crackers comes from chillies and ginger, a great combination with a touch of fresh coriander. The options though are limitless, so don’t hold back, check out your spice racks and have a go. If you don’t use the fresh ginger you will have to use a little bit more of the yogurt or cream cheese to form the dough.
These were great just on there own as nibbles and great with cheese by adding a bit of a kick instead of the plain old salt crackers.
To make the dough
1 1/2 cups of plain flour
1/2 cup butter
1 or 2 teaspoons salt
1 teaspoon baking powder
1 thumb sized piece of fresh ginger
1 or 2 chillies
some freshly chopped coriander leafs
1 teaspoon of thick greek yogurt ...
Posted: January 4, 2010, 9:23 am
While I was away last Sunday ‘the apprentice’ took over the kitchen and made this lovely winter garden soup.
Fresh from the garden;
4 small winter radish
2 jerusalem artichokes
1 medium leek
4 bay leaves
1 small celery head
2 ‘Rooster’ potatoes
2 ‘Pink fir apple’ potatoes – both waxy so hold together well in soups.
Olive oil to sweat the vegetables
From the garden – stored
3 large shallots
3 garlic cloves
Plus stock, seasoning and bouquet garni
Peel and chop all the vegetables keeping the potatoes separate for use later
Add the olive oil, bouquet garni and vegetables to sweat down until soft
Add the stock and bay leaves
Add seasoning to taste (sea salt and black pepper)
Add the potatoes
Leave to simmer over a low heat until the potatoes are cooked.
Posted: December 3, 2009, 9:15 pm
This recipe comes from Diet for the 21st Century written by David Wright, it is egg free and meatless cooking with 100 non-dairy recipes too. If you want to get hold of a copy: ISBN 0-9692669-0-1 .
This is an all in one recipe and I can usually find most of the ingredients in my cupboard.
To make you will need the following:
100g (1 cup) well washed Basmati Rice
112g (1/2 cup) washed split Mung Beans
2 med Carrots peeled and cubed
1 small Sweet Potato cubed
1.5L (6 cups) Water
78g (1/2 cup) Cracked Wheat
Ginger Root cubed to taste (I have used a piece about 1 inch)
60ml (1/4 cup) Ghee or Light Vegetable Oil
1/2 tablespoon Mustard Seeds
1/2 tablespoon Cumin Seeds
1/2 tablespoon Ajwain Seeds (if you have not got these maybe a little thyme instead)
1/2 tablespoon Fenugreek Powder
1/2 teaspoon Asafoetida
1 teaspoon Cayenne
4 teaspoons Salt or to taste
2 teaspoons Molasses
Combine the rice, mung beans, carrots, ...
Posted: December 3, 2009, 8:11 pm
Looking for a good recipe for apple cake and found this one, I have made it quite a few times now and it’s always successful. It’s simple to make and quick too. The apple and lemon taste lovely and it makes a really good ‘cut and come again’ cake.
When I make this cake I double the quantities in the hope it will last a little longer, you can do the same you just have to adjust the length cooking time but the recipe below is for the original amounts.
To make you need the following:
7oz Self raising Flour
1 teaspoon of Baking Power
4oz Golden Caster Sugar
1/2 lb Cooking Apples (peeled and diced)
1 Lemon (the zest of)
1 Egg (large)
1 tablespoon Milk
2 oz Sultanas (optional)
1 Cooking Apple (peeled and finely sliced), Fresh Lemon Juice, Soft Brown Sugar – This go on top of the cake to finish off
Line and grease an ...
Posted: November 27, 2009, 3:47 pm