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Hare Soup

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

HARE SOUP. Note that on a hare which is freshly taken and soon eaten the meat is more tender than a kept hare.

Item, a hare taken fifteen days previously is the best, as long as the sun has not touched it; that is to say, fifteen days in the depth of winter: in summer, six or eight days or more and without sun.

Item, know that if the hare is eaten when freshly taken, its meat is more tender, and there is no need to wash it, but roast it with its blood.


Other versions of this recipe:

CONEY SOUP (Le Menagier de Paris)

Hare or rabbit bisque (Le Viandier de Taillevent)

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill (Le Menagier de Paris)

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