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A Sauce For rabbits

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

A sauce for rabbits. Roast rabbits on a spit or on the grid then cut them in pieces; stew them in a pot with pork fat and with meat broth. To make the sauce take bread and livers if one can get them; mix them with meat broth and then mash the bread with the livers in a mortar and put them through a sieve, then put them in a pot. Then add cinnamon, ginger, cloves and grains of paradise, which you mix or combine with verjuice. Then put these sauce ingredients all together and put some salt in; then it is complete.


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