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Civero Of hare

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Civero of hare and other meats. Cut apart a whole hare, and, when it has been washed a little, cook it in water; then take the cooked liver and lungs, grind them well in a mortar, and when said hare is cooked, take spices, pepper and onions, and fry them in lard with said lungs and toasted bread: and when all these things have boiled together, serve it to the table. Note that you must mince and grind the cooked liver and lungs in a mortar with spices and toasted bread, and dilute it with good wine and a bit of vinegar. And then it has been cooked and the hare fried with onion, pour said sauce over the hare, and let it cool to room temperature, and serve. And you can do the same with pernici, that is partridges.


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