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To Roste An hare.


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To roste an Hare.. TAke the Hare and flay her, then take Parseley, Time Sauery, Creame, a a good péece of Butter Pepper, small raisons, and barberies work all these together in the Hares bellye: when she is almost enough, baste her with Butter, and one yolke of an Egge, and make veneson sauce to her.

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