Text 22176, 71 rader
Skriven 2007-11-02 00:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Happy Halloween!
============================
-=> Quoting Dave Sacerdote to All <=-

 DS> drove to the cemetery.  Today was Maryanne's Auntie Pat's 
 DS> birthday, and following our custom we carved a jack-o-lantern
 DS> and left it on her grave, with a candle lit inside, grinning 
 DS> towards the cemetery gates.


Kewl. She must have had a great sense of humour when she was alive.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] East Anglian Jugged Hare
Categories: British, Game, Rabbit
  Servings: 4

      1    Hare, jointed
           Seasoned flour, for coating
           Bouquet of fresh herbs
      4    Rashers Bacon, chopped
      2    Onions, chopped
      6    Cloves
      1 ts Ground allspice
      1    Lemon, zest only
           Salt and freshly ground
           black pepper
     15 g  Butter ( 1/2 oz)
      1 TB Plain flour
           Blood from the hare
           Splash Port

Hare, like rabbit is traditional East Anglian fare, the sort of
field game hunted by farmers as much to keep their fields from being
overrun as for the pot. Today both are available in numerous game
shops throughout the country. Jugged hare is a classic English dish,
so-called because the hare was originally cooked in a tall jug set
in a deep pan of water. Ask your butcher to preserve the hare blood. 

Preheat the oven to 170 C / 325 F / Gas 3.

Lightly flour the joints of the hare and place in a casserole dish.
Add the herbs, bacon, onion, spices and lemon zest. Season. Cover
with water, slowly bring to the boil, then cover and transfer to the
oven for 2 - 2 1/2 hours or until the hare is tender. 

When cooked, remove the hare, onions and bacon with a slotted spoon
and keep hot on a warmed serving dish. Discard the bouquet of herbs
and the cloves.

In a small saucepan, melt the butter and stir in the flour.
Gradually add the cooking liquid and mix well until thickened. Stir
in the hare blood and add a splash of port to taste, mix well and
adjust the seasoning if necessary. Pour the sauce over the hare and
serve with redcurrant jelly.

The Great British Kitchen On-line Cookbook
The British Food Trust


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Cheers

YK Jim


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