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Roast hares

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

Roast hares. Without washing it, lard it and roast it; eat it with Cameline [Sauce] or Saupiquet [Sauce] (to wit, add some finely chopped onions, wine, verjuice and a bit of vinegar to the drippings in the pan). Throw it on the hare when it is roasted, or put it in bowls. Some baste them when they are roasting with the same sauce as for a Bourblier of Boar. In a pie, parboil them in large pieces and lard them. Eat them with Cameline [Sauce].


Other versions of this recipe:

Cony rost (A Noble Boke off Cookry)

Rabette rosted (Two Fifteenth-Century Cookery-Books)

Rabettes rost (A Noble Boke off Cookry)

Recipe for Roast Hare (An Anonymous Andalusian Cookbook)

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