With Easter not too far away it is the perfect time to prepare a lovely meal for the family. If you’re feeling brave why not try some of these 18th Century recipes to tempt your loved ones.
Firstly, hare soup:
Cut your hare in quarters, and the rest in small pieces, put it in a stew pot with a crag or knuckle of veal; put in a gallon of water, a bunch of sweet herbs, let it stew till the gravy is very good, fry a little of the veal and put in it to make it brown, put in bread to thicken the soup, or you may put in rice, but boil it first a little, or fine barley, a quarter of a pound of either will do; season it with pepper, salt, and mace, with an onion stuffed with cloves; take out the herbs, veal and onion, before you dish it.
A nice simple recipe for soup that sounds lovely and hearty for a cool evening in Scotland.
For a centrepiece of a main course it has to be a roast ham or gammon:
Take off the skin, and lay it to steep in luke warm water; then lay it in a pan, pour on it a mutchkin of canary, and let it steep in it twelve hours; then spit it and paper it over the fat side; pour the canary it was soaked in, into the driping-pan, and baste it with it all the while it is roasting; when it is roasted enough, pull off the paper and drudge it well with crumbs of bread, and parsley shred fine, brown it well and let it to cool. Serve it with green parsley.
Whilst the soup was fairly easy to follow we needed a bit of help with this one. The mutchkin of canary stumped us for a moment. However, a mutchkin is an old Scottish unit of measurement that is equal to about 0.43 litres, or quarter of an old Scottish pint. Canary is a type of wine from the Canary Islands which made the recipe instantly more exciting. Not sure how many people have a spit they can roast their ham on so it will probably have to go in the boring modern oven.
And finally for desert how about a carrot pudding:
Boil as many carots as will be half a pound; cut them and pound them fine with half a pound of fine sugar; then beat ten eggs and three whites, and mix them with the carots; grate an orange in it, and just as you are going to put it in the oven, put into it half a pound of clarified butter. All the butter that is put in baked puddings must be clarified, and the skim and bottom taken from it.
It couldn’t be Easter without a carrot recipe and this one sounds simple which could either be a good thing or a bad thing.
All of these recipes come from the wonderful book ‘A New and Easy Method of Cookery’ by Elizabeth Cleland and was apparently designed for all the young women who attended her school.
Hopefully we’ve given you an idea of what to cook for Easter, or maybe what to avoid! As always please like, share, comment and tweet.
All the best, The Culloden Team