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Sauce For Rabbit Or For River-bird Or For Wood-dove


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

SAUCE FOR RABBIT OR FOR RIVER-BIRD OR FOR WOOD-DOVE. Fry onions in good oil, or mince them and put to cook in the dripping-pan with beef drippings, and do not add verjuice nor vinegar until boiling: and then add half verjuice half wine and a little vinegar, and pass the spices. Then take half wine half verjuice and a little vinegar, and put all in the dripping pan under the rabbit, dove or river-bird; and when they are cooked, boil the sauce, and have some bits of toasted bread and put in with the bird.

autodoc





Links to modern interpretations:


Grene Boke  

Sauce for a Conie
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/sauceconie.shtml






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