Name: Berkshire Harvest Supper
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon brown sugar; 4 pork chops or chicken joints; 1 tablespoon finely chopped parsley with 1 teaspoon finely chopped mint mixed with it; Pepper and salt; 4 dessert apples, peeled and cored; 1 young pigeon, cut in quarters or ½ saddle of hare, quartered; A little flour; 3 tablespoons (45 g) butter; Juice of ½ lemon; 1 tablespoon (15 g) butter; 4 thin lemon slices; ½ teaspoon thyme; 2 onions, sliced in rings; ½ lb (240 g) dried haricot beans, soaked overnight; 2 tablespoons red-currant jelly; ⅝ cup (1.5 dl) red wine; ½ teaspoon rosemary; 1 quart (9 dl) stock (stock cubes will do)

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This eighteenth-century farmhouse dish is excellent and the recipe is interesting because it has a rather sophisticated sauce and garnish. This suggests that it was originally served at the harvest feast of a great house or at the home farm of a big estate, where the farmer’s wife had seen dishes prepared for the tables of the wealthy. Most early farmhouse recipes do not suggest any form of garnish. The original dish was made with joints of rabbit and hare (both, no doubt, driven out of the