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Young Stuffed hare


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

Young stuffed hare. Skin its ear too, but don't cut it, skin the legs as well. Cut the belly a bit so that you can take out its bladder, lungs, liver and intestines. Prepare its stuffing. Cook some eggs, wash it, slice it with fatty bacon and parsley, add some saffron, black pepper and raw eggs, stuff it into the hare, stitch it so that the stuffing won't leak out, let it soak then put it on a skewer; you may add some bacon too, then roast it. Once serving it, add some black pepper and remove the stitching.

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