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To Roast An hare


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

To roast an Hare. You must not cut off her head, fete nor eares, but make a Pudding in her bellye, and put paper about her eares that they burne not, and when the Hare is rosted, you must take synamon and Ginger, and grated bread, & you must make very sweete sauce, and you must put in Barberies and let them boyle together.

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Recipes with similar titles:

how roast hare (A Book of Cookrye)




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