take your hare when it is cas’d". The BoHM was compiled from her column in the periodical The Englishwoman's Domestic Magazine which was published by her husband. Her column in turn was plagiarised and condensed from other cookbooks of the day and they say that the only original contribution was her receipt for
"An ox-cheek, any pieces of trimmings of beef,
which may be bought very cheaply (say 4 lbs.),
a few bones,
any pot-liquor the larder may furnish,
1/4 peck of onions, 6 leeks, a large bunch of herbs,
1/2 lb. of celery (the outside pieces, or green tops, do very well);
1/2 lb. of carrots, 1/2 lb. of turnips,
1/2 lb. of coarse brown sugar,
1/2 a pint of beer,
4 lbs. of common rice or pearl barley;
1/2 lb. of salt, 1 oz. of black pepper, a few raspings,
10 gallons of water."
Cook for 6 1/2 hours.
Cost: 1 1/2d /quartTen imperial gallons is about 50 litres so you need a stock-pot bigger than you'd find in domestic kitchen today. The soup was made regularly in the Beeton household and lurried out to their indigent neighbours in Pinner, South London during the brutal winter of 1858. That's my sort of recipe: any X the larder may furnish is equivalent to my whatever you find in or behind the fridge.