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A hare Stew

This is an excerpt from Le Recueil de Riom
(France, 15th century)
The original source can be found at Jennifer Soucy's website

A hare stew. Put the hares to roast, and then cut apart, and put it into a pot. And take onions, cut in large pieces, and put to fry in lard, and then put with the meat, and fry it all together. And take beef broth, and put bread to roast until it is rather black, and temper it with beef broth and with wine. And then strain it, and cast it in with the meat, and boil it together. And then take the spices, which are known to be cloves, grains of paradise, nutmeg, ginger and a little mace.


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