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Buchat Of conies

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

20. And to give understanding to the master who will make the said buchat of conies, he should take his conies and skin them and clean them very well and singe them cleanly, and clean them inside and take the livers of the said conies and put these livers by themselves and wash them and clean them very well, and then put them to dry on fair and clean boards; and he is well advised to remove well the bitter, that is the gall and everything else which is not clean, and let them be washed in beef broth or in fair boiling water; and also wash the said conies, then cut them up into fair pieces and put them in a cauldron which is fair and clean. Then take chines of pork and singe them very well, and then cut them into fair little pieces and take a great deal of them according to the quantity which you are told and put them to be washed in fair small casks, and let them be clean; then put them to drain on fair boards, and when they are drained put them in the cauldron with your cony meat. And then take beef and mutton broth and throw it in and put it to cook. And then take and make a good and big bunch of herbs, that is sage, parsley, hyssop and marjoram well cleaned and washed, then throw it in to cook. And then take the livers of the said conies which are cleaned, washed, and drained very well and properly, and spit them on thin spits, and then put them to roast over the coals; and when they are well roasted take them off the spit and put them in a mortar and bray them very well; and then take your bunch of herbs which has been put to boil with your cony meat, and take it apart and put the herbs to be brayed in a mortar and then add them to the brayed livers of the said conies. And then check that your meat is not overcooked but take it when it is getting firm; and in fair and clean cornues put the conies in one place and the pork meat in another, and then put the broth from which you have drawn the said meat in fair and clean cornues. Then take a great deal of bread and put to roast on the grill according to the quantity of the said broth; and then take your livers and herbs and bray and put into your broth and bread and your spices, ginger, grains of paradise, pepper, cinnamon, nutmeg, mace, and cloves - and take care that you put in these minor spices in proper measure - and put wine and verjuice therewith in good manner; and strain all together in fair and clean cornues. And then have your fair and clean cauldron or large pot, fair and clean and clear, and put it to boil. And then take a great deal of good bacon lard and chop it very small and melt in fair and large pans, and then strain it very well in large pans and then put it on the fire; and fry your conies by themselves and not too much, and then similarly fry a little your other meat and put it elsewhere. And when it is time to take to the sideboard take your meat and your bruet and then arrange your meat on fair dishes of gold, of silver, of pewter in order; and then your broth on top.


Other versions of this recipe:

Busaque of Rabbits (Libre del Coch)


BOUCHET (Le Menagier de Paris)

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