Hare With Black Sauce
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This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Hare With Black Sauce". [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:

Hare with black sauce. Skin the hare from both of its legs. They cook this in a different way; take out its bladder, but don't let the filth inside leak. Pour the blood from its back onto vinegar, for every animal tastes better with its blood, you may cook it with other animal's blood too, cook it and roast it, then put it in vinegar. Cut its shoulders into three slices. Wash it from the blood, and pass through a strainer the bloody vinegar into another pot; add some black bread, and pour some wine and water onto it, once it's in the fire, add some salt once it's boiling; if you have water from boiling beef, pour that instead. We, Hungarians add bacon to the hare thighs, then we add some black pepper, and after it's roasted, we eat it without horseradish.

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


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Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:464>. Accessed on February 25, 2020, 8:09 am.

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