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hare Is 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

Hare is parboiled, then larded, put in pastry, with powdered spices, and eaten with cameline sauce; and it is a summer meat.


Other versions of this recipe:

Boiled and larded hare (Wel ende edelike spijse)

CONEYS parboiled (Le Menagier de Paris)

To boyle a Rabbet (A NEVV BOOKE of Cookerie)

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