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rabbit 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

Rabbit ragout. It should be spicy, not as black as the Hare Ragout, nor as yellow as the Veal Ragout, but between the two, and made of the same ingredients as the Veal Ragout.


Other versions of this recipe:

Hare ragout (Le Viandier de Taillevent)

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