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How To Bake conies, rabets, Or hares, With fruit Or Without fruit.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

How to bake Conies, Rabets, or Hares, with fruit or without fruit. Season them with Pepper and Salte, Cloves and mace, and so laye them into your paste with Corance or Prunes, great Raisins and if you will: butter and a little vergious.

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