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Soup Of Hare Or Coney Is Made Thus: Roast The hare On A Spit Or On The Grill

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

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill, then dismember it, and put to fry in fat or bacon: then have toasted bread-crumbs moistened with beef stock and wine, and strain, and put to boil together; then take ginger, a clove and grain; moisten with verjuice and let it be dark brown and not too thick. Note that the spices must be ground before the bread.


Other versions of this recipe:

CONEY SOUP (Le Menagier de Paris)

Hare or rabbit bisque (Le Viandier de Taillevent)

HARE SOUP (Le Menagier de Paris)

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