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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

Rabbits, young rabbits. Parboil them, lard them, and roast them; eat them with Cameline [Sauce]. In a pie, parboil them, lard them, add them whole or in large pieces, and add some Spice Powder. Eat them with Cameline [Sauce] or verjuice.


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