Hares Hares in padell
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Hares Hares in padell". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Hares Hares in padell. Take hares and flee hom, and pyke hom clene, and hewe hom on gobettes, and put hom in a pot wyth the blode, and scth hom; and whan thai byn ynogh, take hom up and do hom in colde watur, and dense the broth into a faire pot, and do other gode broth thereto; and take almondes, and bray hom, and tempur hit wyth the fame broth, and put hit therto, and onyons parboyled and mynced, and do hit in the pot, and set hit on the fyre, and let hit boyle, and do thereto powder of clowes, and of canell, and maces, and a lytel vynegar; then take the flessh wele washen, and the bones clene pyked out, and do hom in the pot to the broth, and let hit boyle, and serve hit forth.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

rabbit
blood
broth
nuts
onions
podour
cloves
cinnamon
mace
vinegar
bones


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:19>. Accessed on March 29, 2024, 11:45 am.