Sops of Hares
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Sops of Hares". [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:

17. At the beginning of the sops of hares it is necessary that the hares be skinned well and cleanly, and scorch(?) them over a fair clear fire, and then split them well and carefully, and take out the refuse; and be advised that for those which are whole one splits the gut and takes away the liver within, and removes from it the gall, and washes them well in very good claret wine; and those which are torn by dogs should be scorched and cleaned and washed in fair small casks in fair fresh water, and those which are not torn should be cut up in fair pieces and put in a fair and clean pot. And then take fair beef broth and also take some of the wine in which one has washed the said hares, and strain it through a fair strainer, and then pour it in with the said meat of hares, and fill your pot as much with broth as with good claret wine. And take a good piece of bacon from a good place and clean it and wash it very well and parboil it a little, and then throw it in; and according to the broth which there is put in whole sage well washed and verjuice, and salt in reason, the spices cinnamon, ginger, grains of paradise, pepper, cloves. And let it boil until it is time to dress it; and, if it would cook too much, let it be drawn back while putting your meat out into fair and clean cornues. And you should have a great deal of fine white bread, and slice a full bowl of it to make sops of hares.



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
liver
wine
ducks
beef
broth
pork
seafood
sage
verjuice
salt
cinnamon
ginger
grains_of_paradise
pepper
cloves
thyme
bread


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:16>. Accessed on October 21, 2019, 1:56 am.




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