| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Hare (Rabbit will do) |
|
|
Jointed, |
|
|
Blood from the Hare/Rabbit |
| 1 |
pt |
Beef stock |
| 2 |
|
Onions |
|
|
Fresh thyme & rosemary |
| 2 |
sl |
Brown toast sprinkled with |
|
|
Mixed spice, |
| 6 |
fl |
Oz red wine, |
|
|
Bouquet Garni, made from: |
| 6 |
|
Parsley stalks |
| 4 |
|
Cloves |
| 2 |
|
Blades mace |
| 1/4 |
ts |
Ground ginger |
|
|
Salt to taste |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
Discard the foot joints & any flaps of skin. Separate the flesh from
the rib-cage. Put the meat in a stew-pan with the blood (or liver) &
all the stock, & cook gently for 15 or so minutes. Meanwhile, peel &
chop the onions, chop the thyme & rosemary & steep the toast in the
wine. Remove the meat from the pan & strain the stock, discarding the
liver if used. Rinse the meat in cold water. Return the stock to the
pan with the onions, herbs & spice bundle. Stir in the soaked toast &
wine, lastly add the meat with the rib-cage on top. Cover & cook
gently for 2 hours, until the meat is tender. Just before serving,
blend the ginger & salt into the vinegar & stir them into the sauce.
Serve hot.
Translation:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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