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hare With Black Sauce


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Hare with black sauce. Skin the hare from both of its legs. They cook this in a different way; take out its bladder, but don't let the filth inside leak. Pour the blood from its back onto vinegar, for every animal tastes better with its blood, you may cook it with other animal's blood too, cook it and roast it, then put it in vinegar. Cut its shoulders into three slices. Wash it from the blood, and pass through a strainer the bloody vinegar into another pot; add some black bread, and pour some wine and water onto it, once it's in the fire, add some salt once it's boiling; if you have water from boiling beef, pour that instead. We, Hungarians add bacon to the hare thighs, then we add some black pepper, and after it's roasted, we eat it without horseradish.

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