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167. Busaque Of rabbits

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

167. Busaque of Rabbits. You will take the rabbit, skinned and well-cleaned of its hair, and being opened, set it to roast, and when it is roasted, cut it to pieces and gently fry it a little, and take toasted bread, well burnt, and toasted almonds, and grind them well, and strain them with the juice of the rabbit, and put in all common spices, and make this sauce which should be a little sour, and cook it; and when it is cooked, cast in the rabbit and let it finish cooking, and if you wish cast in some onions, all this shall be according to your pleasure and will. But you must cook them first with the rabbits and then strain the onions with the other things and let it finish cooking.


Other versions of this recipe:


BOUCHET (Le Menagier de Paris)

Buchat of Conies (Du fait de cuisine)

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