1 Hare ( fresh ) ,
1 peeled Onion , half a small Turnip , 1
scraped Carrot ,
a quarter of a pound
of Streaky Bacon , 1 oz Butter ,
1 dozen small Button
Onions , 1 pint of Beef Stock , 1 Bouquet
6 Black Peppercorns
, 1 pint Espagnol sauce , 1/2 gill
of Port wine ,
2 tablespoons of Red
Current Jelly , Salt and Pepper to taste
Skin and cut the Hare into
neat joints. Wash and dry them thoroughly. Slice the onion. Peel and slice
the turnip. Slice the carrot. Dice the bacon. Place the bacon and butter
into a shallow saucepan. Cook until the fat begins to flow, then add the
button onions. Fry slowly for 5 minutes, stirring occasionally, then add
the remainder of the vegetables and joints of hare. Fry slowly until light
brown, about 10 minutes, stirring constantly. Add stock, bouquet garni
and peppercorns. Skim well and then add sauce. Cover tightly. Simmer
very gently for about 1 hour, then remove the joints of hare and place
them in an earthenware jar. Strain the sauce into a small saucepan. Stir
in the wine and red current jelly. Season. Pour over the hare. Add button
onions from braise. Cover tightly. Simmer in a slow oven, 300 F ( 150 C
), for about 1 hour, until tender. Serve up. Pour sauce over and garnish.
to 8 persons
APPLE PLATE PIE
Roll out thinly, short crust
pastry made with butter and flour, allowing 1/2 lb of butter to 1 lb of
flour. Cut into 4 rounds the size of a dinner plate. Place two of the rounds
a little apart on a greased baking sheet. Spread with sliced apples to
within 1 inch of the edge. Sprinkle with sugar to taste. Dredge lightly
with flour to prevent the juice escaping. Brush edges of filled rounds
with cold water and cover each with a second round. Notch edges with thumbs
and forefingers. Bake in a hot oven, 450 Deg F, for about 1/2 hr. Cool.
Dust with icing sugar, using vanilla-flavoured when possible. serve cold.
Serves 6 persons
8oz self-raising flour 4oz soft brown sugar
2 teaspoons ground
ginger 1 level teaspoon mixed spice
1 tablespoon black
treacle 1 tablespoon syrup
1 teaspoon orange juice
Set the oven to 350 Deg F
or gas Mark 4. Grease and flour the baking trays. Cream together the butter,
sugar, treacle,syrup and orange juice. Add to this the dry ingredients.
Knead well then roll out on a floured board. Make a cardboard gingerbread
man (or use a shaped cutter) and use this as a template to cut out shapes.
place onto the baking trays. Bake for 10 - 15 minutes. Cool for a few minutes
befor removing from trays. Decorate with icing.
and Kidney Pie
2lb chuck beef,
1 tsp salt, 1 lb kidney, 1 1/2 tsp Worcestershire sauce
1 large onion,
1 cup rich beef stock, beef suet the size of a large egg,
freshly ground black
pepper, pastry for single-crust pie.
Cut beef and kidney into
1 inch cubes. Dry out suet in a heavy kettle or Dutch oven and remove
crackilngs. Add onion and saute until transparent. Add beef
and kidney, and cook, stirring almost constanytly, until thoroughly browned.
Add beef stock, salt and pepper to taste, and Worcestershire
sauce. Stir well, cover and simmer until meat is tender,
or about 1hr 45min. If necessary add enough water to almost cover
meat. Thicken broth with flour which has been blended with cold water,
allow 1-1/2 tsp for each cup of broth. Transfer mixture to a casserole
and allow to cool a little. Preheat oven to 450 F. Roll pastry
to about 1/8 inch thickness and place over meat. Seal it to the sides
of the casserole. Cut gashes to allow escape of steam. If desired,
pastry can be cut into strips and arranged lattice fashion over meat.
Bake in hot oven for about 10 mins then lower the heat to 350 F and bake
until the crust is delicately browned.
Cut and serve with fresh
Do you have a favourite
country recipe, then email it to Mrs Beecham :-
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Issued 4 June 1999