Hare With Black Sauce
Prepared for [event name] on [date]
by [name]


Introduction
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
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
vinegar
bread
wine
salt
beef
pork
pepper
horseradish


[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 "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:464>. Accessed on October 14, 2019, 8:41 am.




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