Buchat of Conies
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by [name]

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

20. And to give understanding to the master who will make the said buchat of conies, he should take his conies and skin them and clean them very well and singe them cleanly, and clean them inside and take the livers of the said conies and put these livers by themselves and wash them and clean them very well, and then put them to dry on fair and clean boards; and he is well advised to remove well the bitter, that is the gall and everything else which is not clean, and let them be washed in beef broth or in fair boiling water; and also wash the said conies, then cut them up into fair pieces and put them in a cauldron which is fair and clean. Then take chines of pork and singe them very well, and then cut them into fair little pieces and take a great deal of them according to the quantity which you are told and put them to be washed in fair small casks, and let them be clean; then put them to drain on fair boards, and when they are drained put them in the cauldron with your cony meat. And then take beef and mutton broth and throw it in and put it to cook. And then take and make a good and big bunch of herbs, that is sage, parsley, hyssop and marjoram well cleaned and washed, then throw it in to cook. And then take the livers of the said conies which are cleaned, washed, and drained very well and properly, and spit them on thin spits, and then put them to roast over the coals; and when they are well roasted take them off the spit and put them in a mortar and bray them very well; and then take your bunch of herbs which has been put to boil with your cony meat, and take it apart and put the herbs to be brayed in a mortar and then add them to the brayed livers of the said conies. And then check that your meat is not overcooked but take it when it is getting firm; and in fair and clean cornues put the conies in one place and the pork meat in another, and then put the broth from which you have drawn the said meat in fair and clean cornues. Then take a great deal of bread and put to roast on the grill according to the quantity of the said broth; and then take your livers and herbs and bray and put into your broth and bread and your spices, ginger, grains of paradise, pepper, cinnamon, nutmeg, mace, and cloves - and take care that you put in these minor spices in proper measure - and put wine and verjuice therewith in good manner; and strain all together in fair and clean cornues. And then have your fair and clean cauldron or large pot, fair and clean and clear, and put it to boil. And then take a great deal of good bacon lard and chop it very small and melt in fair and large pans, and then strain it very well in large pans and then put it on the fire; and fry your conies by themselves and not too much, and then similarly fry a little your other meat and put it elsewhere. And when it is time to take to the sideboard take your meat and your bruet and then arrange your meat on fair dishes of gold, of silver, of pewter in order; and then your broth on top.

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]

167. Busaque of Rabbits. You will take the rabbit, skinned and well-cleaned of its hair, and being opened, set it to roast, and when it is roasted, cut it to pieces and gently fry it a little, and take toasted bread, well burnt, and toasted almonds, and grind them well, and strain them with the juice of the rabbit, and put in all common spices, and make this sauce which should be a little sour, and cook it; and when it is cooked, cast in the rabbit and let it finish cooking, and if you wish cast in some onions, all this shall be according to your pleasure and will. But you must cook them first with the rabbits and then strain the onions with the other things and let it finish cooking. [Libre del Coch]

ANOTHER BOUCHET KEPT FOUR YEARS, and perhaps you could make a whole batch more or less at one time if you wished. Combine three parts water and one part honey, boil and skim until it reduces to a tenth, and then throw in a vessel: then refill your pot and do the same again, until you have enough; then let it cool and complete your batch: your bouchet will emit something like must which works. If you can, keep it continually full so that it can emit, and after six weeks or a month you must draw off the bouchet as far as the lees and put it in a copper tub or other container, then stave in the vessel where it stands, remove the lees, scald, wash, replace the staves, and fill it with what you have left, and keep; and do not warm it up if it broached. And then have four and a half ounces of finely powdered cinnamon and an ounce and a half of cloves and one of grains beaten and placed in a cloth bag and hung by a cord from the stopper. Note that the scum which is removed, for each pot of it take twelve pots of water, and boil together, and this will make a nice bouchet for the servants.

Item, any skimming from honey can be used in the same proportions. [Le Menagier de Paris]

BOUCHET. To make six sixths of bouchet, take six pints of fine sweet honey, and put it in a cauldron on the fire and boil it, and stir continually until it starts to grow, and you see that it is producing bubbles like small globules which burst, and as they burst emit a little smoke which is sort of dark: and then stir, and then add seven sixths of water and boil until it reduces to six sixths again, and keep stirring. And then put it in a tub to cool until it is just warm; and then strain it through a cloth bag, and then put it in a cask and add one chopine (half-litre) of beer-yeast, for it is this which makes it the most piquant, (and if you use bread yeast, however much you like the taste, the colour will be insipid), and cover it well and warmly to work. And if you want to make it very good, add an ounce of ginger, long pepper, grains of Paradise and cloves in equal amounts, except for the cloves of which there should be less, and put them in a cloth bag and throw in. And after two or three days, if the bouchet smells spicy enough and is strong enough, take out the spice-bag and squeeze it and put it in the next barrel you make. And thus you will be able to use these same spices three or four times. [Le Menagier de Paris]

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


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hyssop: A member of the mint family (Hyssopus officinalis).

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Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:19>. Accessed on August 23, 2019, 7:11 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:167>. Accessed on August 23, 2019, 7:11 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:511>. Accessed on August 23, 2019, 7:11 pm.

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