Boiled and larded hare
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Wel ende edelike spijse (Dutch, late 15th c. - Christianne Muusers, trans.), entitled "Boiled and larded hare". [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:

Boiled and larded hare, eaten with sauce cameline. Who wants to [prepare this] takes pepper, bread [and] ginger. Temper this with wine and water and pass through a sieve. Then take onions and fry [the hare] well in fat with wine and vinegar.



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]

CONEYS parboiled, larded, roast, with a cameline sauce. [Le Menagier de Paris]

Hare is parboiled, then larded, put in pastry, with powdered spices, and eaten with cameline sauce; and it is a summer meat. [Le Menagier de Paris]

To boyle a Rabbet. PArboyle your Rabbet well, and cut it in pieces: then take strong broth, and a Fagot of Hearbs, a little Parseley, sweet Marioram, three or foure yolkes of Egges, strained with a little white Bread, and put all in a Pipkin with Mace, Cloues, and a little Uergis to make them haue a taste. [A NEVV BOOKE of Cookerie]

[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
pepper
bread
ginger
wine
onions
vinegar


[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 "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:49>. Accessed on October 19, 2019, 5:57 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:327>. Accessed on October 19, 2019, 5:57 am.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:98>. Accessed on October 19, 2019, 5:57 am.




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