Search Results

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To rost rabettes tak and flay them drawe them and rost them and let their heddes be on first parboile them as a cony or ye rost them and serue them.

Other versions of this recipe:

Cony rost (A Noble Boke off Cookry)

Rabette rosted (Two Fifteenth-Century Cookery-Books)

Recipe for Roast Hare (An Anonymous Andalusian Cookbook)

Roast hares (Le Viandier de Taillevent)