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Farsure For hares

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

Farsure for hares. Take hares and flee hom, and washe hom in broth of fleshe with the blode; then boyle the brothe, and scome hit wel, and do hit in a pot, and more broth therto ; and take onyons and mynce hom and put hom in the pot, and set hit on the fyre, and let hit sethe, and take bred and stepe hit in wyn and vynegur, and drawe hit up, and do hit in the potte, and pouder of pepur, and clowes, and maces hole, and pynes, and raysynges of corance; then take and parboyle wel the hare, and choppe hym on gobettes, and put hym into a faire urthen pot, and do thereto clene grefe and set hit on the fyre, and stere hit wele tyl hit be well fryed, then caste hit in the pot to the broth, and do therto pouder of canell and sugur, and let hit boyle togedur, and colour hit wyth saffron, and serve hit forthe.


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