1 Hare (Rabbit will do)
Jointed,
Blood from the Hare/Rabbit
1 pt Beef stock
2 Onions
Fresh thyme & rosemary
2 slice 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 tsp Ground ginger
Salt to taste
1 tbsp Red wine vinegar
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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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