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hare Ragout


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 ragout. It should be black, with the bread well grilled to give it colour, and made of the same ingredients as the Veal Ragout. It is not necessary to wash the hare.

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Other versions of this recipe:

Rabbit ragout (Le Viandier de Taillevent)




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