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Boiled And Larded hare

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Boiled and larded hare, eaten with sauce cameline. Who wants to [prepare this] takes pepper, bread [and] ginger. Temper this with wine and water and pass through a sieve. Then take onions and fry [the hare] well in fat with wine and vinegar.


Other versions of this recipe:

CONEYS parboiled (Le Menagier de Paris)

Hare is parboiled (Le Menagier de Paris)

To boyle a Rabbet (A NEVV BOOKE of Cookerie)

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