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Rose' Of Young Rabbits

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

ROSE' of YOUNG RABBITS, LARKS, SMALL BIRDS or CHICKS. The young rabbits must be skinned, cut up, parboiled, put in cold water and larded: the chicks are scalded to remove the feathers, then put back in cold water, cut up, larded, and the larks or small birds are plucked only by parboiling in meat stock; then have bacon fat cut up in cubes, and put on the fire in a pan, and remove the solid bits and leave the melted grease: and fry your meat in it, or put your meat to boil on the coals and stir in a pot with fat. And while doing this, have almonds peeled, and put in beef stock and run through a sieve, then have ginger, clove, red cedar known as alexander, put in beef stock and strain, and put the cooked meat and everything else in a pot and boil together with plenty of sugar; then pour into bowls with browned spices on top.


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