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Sauce For hare


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Sauce for Hare. Take the hare, cut it up and parboil it, then fry it in good lard with a chopped onion; for its sauce, get the hare's liver, roast and grind it; then get a slice of toast and strain everything with must syrup; when it is strained, add in pepper, cinnamon, ginger, cloves and saffron; make it tart with verjuice and sweet with must; pour this sauce over the hare and serve it hot.

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