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hare broth

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 Broth. First, cut the hare through the breast: and if it is freshly taken, that is no more than one or two days since, do not wash it, but put it on the grill, that is roast it over a good coal fire or on the spit; then have cooked onions and fat in a pot, and add your onions to the fat and your hare in pieces, and fry them over the fire, shaking the pot very frequently, or fry them on the griddle. Then heat and toast bread and moisten in stock with vinegar and wine: and have ginger, grain, clove, long pepper, nutmegs and cinnamon ground beforehand, and let them be ground and mixed with verjuice and vinegar or meat stock; gather them up, and set to one side. Then grind up your bread, mixed with stock, and sieve the bread and not the spices, and add stock, the onions and fat, spices and toasted bread, cook all together, and the hare also; and be sure the broth is brown, sharpened with vinegar, mixed with salt and spices.


Other versions of this recipe:

Connynges In Clere Broth (Forme of Cury)

Conynges in clere broth (Fourme of Curye [Rylands MS 7])

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