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hares Or conynges In Fene

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Hares or conynges in fene. Take conynges or hares, hilt (Jkin) and wassh hom forthewithe in the brothe of beef, and boyle the self (same) brothe in a pot, and lkym hit wel, and then chop the the hares or the conynges, and cast into the fame pot; and put therto pouder of pepur, and of canel, and onyons mynced of foure, and drawe up chippes of bred that is broun, and put therto, and in the fettynge doune do therto a Iytel vynegur and wyne, and serve hit forthe.


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