Posts Tagged hare
My Saturday Selection today is this beautiful needle felted rabbit which, when I first saw it, thought was a painting!
My needlefelting efforts have come to nought, so far, but when I see something like this I feel newly inspired, if not a bit intimidated.
Go and have a look at Sara’s other beautiful creations at The Barnyard.
Apropos is one of those words that, if I ever get the chance to use it, always sounds a bit weird or pretentious and, once I’ve said it, wish I hadn’t.
Anyway, that’s by the by, I have used it for the title of a treasury because I hadn’t made one for a while and didn’t really have a theme in mind, just stuff I like, so there’s no theme, no links, no clever title. Just a funny word.
RIONA hand knitted cardigan …
Leather Traveling Collar Box…
SALE Needle Felted Snow Hare
Vintage Buttons Dog Collar
Handmade Needlecase freestyl…
Antique Brass and Leather Fi…
vintage toy hand crank noise…
African Shell Copper Glow Ne…
APPLE BLOSSOM Natural Shampo…
Fused Glass Pendant Colorful…
Vintage grandmothers garden …
Grey Sock Dog Art Doll
Happy New Year Vintage Tin L…
Art —– Vintage Typewrite…
custom orders taken
hand knitted cream aran armc…
If you like something, you can click on it to have a closer look. Clever eh? Thank you Whale Shark Websites.
Ooh…One of the best things about Christmas day – the traditional turkey dinner. Lovely juicy turkey meat, crunchy roast potatoes, parmesan coated parsnips, glossy and buttery brussels sprouts (well, o.k. maybe not the sprouts), chestnut stuffing, cranberry jelly, …. yum!
However, wouldn’t you like to try an alternative? Something to amaze and delight your family and friends and put Delia, Jamie and Nigella to shame? Well, I’ve found a recipe you might like to try this Christmas, just for a change.
Yorkshire Christmas Pye (sic)
First make a good standing crust, let the wall and bottom be very thick, bone a Turkey, a Goose, a Fowl, a Partridge and a Pigeon. Season them all very well, take half an ounce of mace, half an ounce of nutmegs, a quarter of an ounce of cloves and half an ounce of black pepper, all beat fine together, two large spoonfuls of salt, and then mix them together. Open the fowls all down the back and bone them, first the pigeon, then the partridge, cover them; then the fowl, then the goose, and then the turkey, which must be large; season them all well first, and lay them in the crust, so as it will look only like a whole turkey, then have a hare ready cased (skinned) and wiped with a clean cloth. Cut it to pieces; that is, jointed, season it and lay it as close as you can on one side’ on the other side woodcocks, more game and what sort of wild fowl you can get. Season them well and lay them close; put at least four pounds of butter into the pye, then lay on your lid, which must be a very thick one, and let it be well baked. It must have a very hot oven, and will take at least four hours.
This crust will take a bushel of flour….These pies are often sent to London in a box as presents; therefore the walls must be well built.
(Taken from ‘English Food’ by Jane Grigson but originally from ‘Art of Cookery’ by Hannah Glass)
Phew!! Better alert the butcher (and the poacher) if you’re going to give this a try! And maybe think again about taking out that gym membership for next year.