Roast hares
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Roast 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:

Roast hares. Without washing it, lard it and roast it; eat it with Cameline [Sauce] or Saupiquet [Sauce] (to wit, add some finely chopped onions, wine, verjuice and a bit of vinegar to the drippings in the pan). Throw it on the hare when it is roasted, or put it in bowls. Some baste them when they are roasting with the same sauce as for a Bourblier of Boar. In a pie, parboil them in large pieces and lard them. Eat them with Cameline [Sauce].

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]

A conye tak and drawe hym and parboile hym rost hym and lard hym then raise his leggs and hys winges and sauce hym with venegar and pouder of guinger and serue it. []

Rabette rosted. Take a Rabette, and sle him, And drawe him, And lete his hede be on, as a Conyng; roste him as a Conyng, And serue him forth. []

To rost rabettes tak and flay them drawe them and rost them and let their heddes be on first parboile them as a cony or ye rost them and serue them. []

Recipe for Roast Hare. Take a skinned, cleaned hare. Boil it lightly with water and salt in a heavy boiling-pot [heavy boiling pot not mentioned in published Arabic text]; drain off the water and thread it on a skewer and turn it over a moderate charcoal fire; then grease it with fresh butter once and when the meat is done, remove from its joints and cut it up in a serving dish. Pour on it a sauce of vinegar and a little murri naqî', ginger, thyme, cumin, oil and a little pounded garlic; boil all this and pour it on it. Greasing it with fresh butter at the time of roasting is to moderated the dryness of its nature. If coated with oil of sweet almonds it is very good. []

[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
lard
onions
wine
verjuice
vinegar
boar
pies

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:42>. Accessed on April 25, 2024, 9:30 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:87>. Accessed on April 25, 2024, 9:30 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:324>. Accessed on April 25, 2024, 9:30 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:30>. Accessed on April 25, 2024, 9:30 pm.