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Coneys Parboiled

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

CONEYS parboiled, larded, roast, with a cameline sauce.


Other versions of this recipe:

Boiled and larded hare (Wel ende edelike spijse)

Hare is parboiled (Le Menagier de Paris)

To boyle a Rabbet (A NEVV BOOKE of Cookerie)

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