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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To bake a hare. Take your Hare and perboile him, and mince him, & then beat him in a morter verie fine, liuer and all if you will, and season him with all kinde of spice and salt, and doo him together with the yolks of seuen or eight egges, when you haue made him vp together, drawe Larde verie thicke through him, or cutte the Larde and mingle them together and put him in a pye, and put in butter before you close him vp.

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For to bake a Hare (The Good Housewife's Jewell)