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hare Or rabbit Bisque

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Hare or rabbit bisque. Brown them on the spit or on the grill, dismember them, and fry them in lard. Take grilled bread, beef broth and wine, sieve, and boil together. Take ginger, cassia, cloves and grains_of_paradise, and steep in verjuice. It should be dark brown and not too thick.


Other versions of this recipe:

CONEY SOUP (Le Menagier de Paris)

HARE SOUP (Le Menagier de Paris)

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill (Le Menagier de Paris)

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