They trick her into eating the casseroled rabbit for dinner.
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Most famously it's casseroled with its blood, as jugged hare.
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Perfect for picnics or shooting parties, or as dessert after roasted grouse or casseroled game.
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Local specialities include casseroled Lamb knees and a heavy soup containing home-made pasta and beans.
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From traditional roast to casseroled, minced or fried, lamb is a wonderful and all too often underrated meat.
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Young hare is usually roasted, and older hare is made into pâtés and pies, potted, jugged, and casseroled.
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For the main course, my mother opted for lamb casseroled with mushrooms, garlic and rosemary and finished with cream.
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She said the problem with most creamed and casseroled vegetables is that they are overcooked by the time they get to the table.
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If you have been selected to host the main course, some kind of casseroled dish that can be kept warm is a good choice.
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Common starlings are trapped for food in some Mediterranean countries. The meat is tough and of low quality, so it is casseroled or made into pâté. One recipe said it should be stewed "until tender, however long that may be". Even when correctly prepared, it may still be seen as an acquired taste.
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Other dishes are sheep's trotters à la rouennaise, casseroled veal, larded calf's liver braised with carrots, and veal (or turkey) in cream and mushrooms. Normandy is also noted for its pastries. Normandy turns out douillons (pears baked in pastry), craquelins, roulettes in Rouen, fouaces in Caen, fallues in Lisieux, sablés in Lisieux. It is the birthplace of brioches (especially those from Évreux and Gisors).
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Aboriginal Australians use the seeds of purslane to make seedcakes. Greeks, who call it () or (), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil. They add it in salads, boil it, or add it to casseroled chicken. In Turkey, besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach, or is mixed with yogurt to form a tzatziki variant.
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Grigson adopts the same approach in the other sections, dealing at leisure with favoured ingredients and dishes. Not all her choices are the most frequently seen in other cookery books: in the meat section she devotes eight pages to snails, and ten to sweetbreads, and none to steaks or roasts. Among the six fruits she writes about, apples and strawberries are joined by quince and prunes. She agrees that stewed prunes endured at school or in prison—the "dreadful alliance between prunes and rice or prunes and custard powder"—are best forgotten, and makes her case for the prune as a traditional ingredient in meat and fish dishes, giving as examples beef or hare casseroled with prunes, turkey with prune stuffing, and tripe slowly simmered with prunes.
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