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Cooking receipe to make Tequila Sour under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1 tsp Powdered Sugar 2 oz TequilaShake ingredients with ice and strain into cocktail glass. Decorate with a 1/2 slice of
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cabbage with apples and franks Recipe
| Miscellaneous
Type: cabbage with apples and franks Free Cooking Recipe - Miscellaneous Just do it! Ingredients / Directions 3 cup(s)s shredded cabbage3 cooking applescored and sliced5 frankfurterscut into 1-inch lengths2 tbs butter or margarine1/4 cup(s) firmly packed brown sugar1/2 cup(s) waterdiv
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cucumber no 1
| General Recipes
Cooking receipe to make cucumber no 1 under category General Recipes. You may find some video clips related to this receipe below.cucumber no 1Recomeended with veal cutlets chicken pork or fish 1 cucumber seededSalt30g butterl tbsp sugasrl tbsp tarragon vinegarPrepare the cucumber as for the lemong
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Cooking receipe to make jugged hare under category General Recipes. You may find some video clips related to this receipe below.
jugged hare
1 hare paunched and jointed with its blood (keep this for the gravy)
60g seasoned flour
110g rindless streaky bacon diced
60g butter or margarine
1 large onion skinned and stuck with cloves
2 medium carrots quartered
2 sticks celery sliced
A bouquet garni
1 teaspoon ground ailspice
The grated rind of 1/2 lemon
Salt and pepper
850 ml beef stock
2 teaspoons flour
15g butter
85 ml port
2 tablespoons redourrant jelly
Set the oven at Gas Mark 3 325 degrees F 170 degrees C.
Toss the hare in the seasoned flour.
Fry the bacon in an ovenproof flameproof casserole and remove.
Add the butter and brown the hare joints two at a time.
Drain and remove.
Add the vegetables bouquet garni allspice lemon rind and seasoning.
Stir fry for 2 minutes.
Pour over the stock and bring to the boil.
Replace the bacon and hare joints.
Cover and cook in the oven for about 21/2 to 3 hours or until the hare is really tender.
Transfer the hare to a serving dish cover and keep warm.
Discard the onion and bouquet garni.
Strain the gravy into a pan.
Mash the flour and butter to a paste and whisk into the hot gravy.
Bring to the boil whisking constantly until smooth and thickened.
Mix the reserved blood from the hare with the port.
Whisk into the gravy with the redcurrant jelly.
When the gravy is smooth and glossy taste and adjust the seasoning as necessary.
Pour the gravy over the hare and serve.
Serves 6
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