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53. Pottage Of Junglada Or Cooked Hare

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

53. POTTAGE OF JUNGLADA OR COOKED HARE. Take a hare and skin it, and being well-cleaned and washed, cast it in the pot and give it a boil; then take it out and set it to roast on a spit. And when it is more than half-roasted, remove it from the spit and cut it into pieces which are rather large. And then take onion chopped very finely, and gently fry it with good fatty bacon. And then gently fry the hare also, and take toasted almonds and grind them well with a crustless piece of bread soaked in white vinegar, and grind it all together; and then grind with all this, livers of hens, or kid, or sheep, or spleens, roasted in the coals, and grind them all together; and when they are well-ground, cast in a pair of eggs for each dish. And then blend it with good broth of mutton or hen, and strain it through a woolen cloth; and when it has been strained, set it to cook, and put a good quantity of ginger and cinnamon on top. And it must taste a little of vinegar; and if you wish, put sugar or honey according to your will.


Other versions of this recipe:

Jugged hare (Das Kuchbuch der Sabina Welserin)

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