CONEY SOUP
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "CONEY SOUP". [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:

CONEY SOUP. First, Garenne coneys are known by the fact that the nape, that is to say from the ears to between the shoulders, is of a color between brown and yellow, and they are all white under the belly, and all four limbs on the inner side to the feet, and they must have no other white spot on their bodies, .

Item, you will know if they are in their first year, by a little bone on the joint of the fore-leg closest to the foot, and it is sharp. And when they are too old, the bones in the joint are united; and it is the same for hares and dogs. .

Item, you will know if they are freshly taken by the eyes not being sunken: you cannot open their teeth: they hold themselves straight on their feet; and when cooked, the belly remains whole. And if they have been long taken, they have sunken eyes: the mouth can easily be opened: you cannot hold them up straight; and when cooked, the belly falls to pieces: in winter, coneys taken eight days previously are good, and in summer, four days, as long as they have not been in the sun. And when they have been well chosen and skinned, then cut them into square pieces, and put them on to parboil, then put into cold water: then on each piece, on each side, three bacon strips; then put on to boil in water and in wine afterwards. Then grind ginger, grain, a clove, and moisten in beef stock or in the rabbit stock, and with a little verjuice, and put in a pot and boil till done.

Item, a salmi is made this way, but you add fried onions, and a few bread-crumbs to thicken. And then it is a broth.

Item, in the same way make a lardy gruel of veal, kid or deer.



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]

Hare or rabbit bisque. Brown them on the spit or on the grill, dismember them, and fry them in lard. Take grilled bread, beef broth and wine, sieve, and boil together. Take ginger, cassia, cloves and grains_of_paradise, and steep in verjuice. It should be dark brown and not too thick. [Le Viandier de Taillevent]

HARE SOUP. Note that on a hare which is freshly taken and soon eaten the meat is more tender than a kept hare.

Item, a hare taken fifteen days previously is the best, as long as the sun has not touched it; that is to say, fifteen days in the depth of winter: in summer, six or eight days or more and without sun.

Item, know that if the hare is eaten when freshly taken, its meat is more tender, and there is no need to wash it, but roast it with its blood. [Le Menagier de Paris]

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill, then dismember it, and put to fry in fat or bacon: then have toasted bread-crumbs moistened with beef stock and wine, and strain, and put to boil together; then take ginger, a clove and grain; moisten with verjuice and let it be dark brown and not too thick. Note that the spices must be ground before the bread. [Le Menagier de Paris]

[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
quince
bones
ducks
pork
wine
ginger
grain
cloves
beef
verjuice
onions
bread
broth
veal
kid
venison


[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]

coneys: Rabbits.


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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:251>. Accessed on November 12, 2019, 4:46 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:20>. Accessed on November 12, 2019, 4:46 am.




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