The foods of Britain.

[Bugs ****ing Bunny]

Possibly the greatest traditional English meal is jugged hare. It's a brown hare, gently stewed in red wine for a good long time, then served in a sauce made from the reduced stock, the hare's blood, and a sweetening (traditionally redcurrant jelly, but a little chocolate produces incredible sauce).

Like most great meals, it sounds disgusting but tastes incredible. I'll post a recipe if anyone's interested.

[Cort Haus]

Cumberland Sausage

[DrSpike]

Can't beat a nice bit of roast beef.

[Dauphin]

Er, DrSpike, it's spelt 'rosbif' by an EU resolution on "Protected Designation of Origin".

[Cort Haus]

Originally posted by Dauphin
Er, DrSpike, it's spelt 'rosbif' by an EU resolution on "Protected Designation of Origin".

Spiff will quote us chapter and verse on the details. He drafted it himself.

[MOBIUS]

Toad in the Hole, followed by Spotted Dick for dessert...

[Victor Galis]

Originally posted by Lazarus and the Gimp


You'll find loads in Michigan.

Sadly that's 10 hours away. I don't suppose anyone knows of a place in Montreal?

[Drake Tungsten]

I don't suppose anyone knows of a place in Montreal?

Surely you can easily buy or make proper French food in Quebec. No need to go slumming after English food...

[Dinner]

James Rooster Resto-Pub Old-Montreal
3, de la Commune O. $15->$30
Montreal
514-842-3822

It appears to be nothing more then a pub which serves English food but they might have a small store selling English specialty goods. Other wise it's internet shopping for you.

[Solly]

Originally posted by Oerdin
James Rooster Resto-Pub Old-Montreal
3, de la Commune O. $15->$30
Montreal
514-842-3822

It appears to be nothing more then a pub which serves English food but they might have a small store selling English specialty goods. Other wise it's internet shopping for you.

Will it be English food or the Canadian take on English food? Not sure how authentic other countries' versions of our cooking is..

[Drake Tungsten]

I hope it's not very authentic, for Victor's sake...

[Dinner]

Originally posted by Lazarus and the Gimp
Possibly the greatest traditional English meal is jugged hare. It's a brown hare, gently stewed in red wine for a good long time, then served in a sauce made from the reduced stock, the hare's blood, and a sweetening (traditionally redcurrant jelly, but a little chocolate produces incredible sauce).

Like most great meals, it sounds disgusting but tastes incredible. I'll post a recipe if anyone's interested.

I found this recipe but no mention of blood or redcurrent jelly. Where is your recipe?

http://thefoody.com/mrsbpoultry/juggedhare.html

[Drake Tungsten]

From Oerdin's link...

Serve with redcurrant jelly.

[RobWorham]

Kedgeree
Pea and Ham Soup
Cullen Skink
Bubble and Squeak
Bread Sauce
Scotch Eggs
Colcannon
Welsh Rarebit
Devilled Kidneys
Sheppard's Pie
Steak and Kidney Pie
Irish Stew
Lancashire Hot-Pot
Haggis
Braised Oxtail
Cranachan
Syllabub
Jam Roly-Poly
Bread and Butter Pudding
Summer Pudding
Custard (that's Creme ANGLAISE to you continental types )
Christmas Pudding
Parkin
Crumpets
Scones
Piccalilli

I could continue.......

[RobWorham]

Originally posted by Oerdin


I found this recipe but no mention of blood or redcurrent jelly. Where is your recipe?

http://thefoody.com/mrsbpoultry/juggedhare.html

Here's one.......

Jugged Hare
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.

Ingredients

Serves: 4

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


Method

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.