MC Logo

Medieval Cookbook Search



Use the field below to search the recipes from all of the indexed cookbooks for one or more ingredients. To search all of MedievalCookery.com (and not just the medieval cookbooks), use our search page.

If you find that this search does not return results that it should, or have a suggestion for ways it can be improved, please let us know using the contact page.

Search for:




Search results for "hare":


From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Hares Hares in padell

Farsure for hares

Hares or conynges in fene

Frissure


From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(Sauce)

Civero of Hare


From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

Recipe for Roast Hare

A Dish of Hare


From A Book of Cookrye

(England, 1591)

How to bake Conies, Rabets, or Hares, with fruit or without fruit.

How to roast a Hare.


From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

(none found)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

13 - The making of sugar-paste


From MS Douce 257

(England, 1381)

Harys in ciuee

Haris in talbotays


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

A Lofty Entrement

Piquant Sauce for Conies

Sops of Hares


From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

To Make a Bipeper for Hares

A Brown Pepper

Hare Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

See here the lessons which teach preparation of all manner of meats

All rabbits and all hares are good in pies


From Forme of Cury

(England, 1390)

Hares In Talbotes

Hares In Papdele

OYSTERS IN GRAVEY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xxiij. Hares in talbotes.

.xxiiij. Hares in papdele.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To roast an Hare

For to bake a Hare

To stewe a Cocke

To dresse a hare

To bake a hare


From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

The meat of an old deer or hare causes melancholy

Your drink shall be old


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

19 Jugged hare


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Harus in cyne

Harus in a sewe

Harus in abrotet

Harus in Perdoylyse


From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

53. POTTAGE OF JUNGLADA OR COOKED HARE

176. LARDY BRUET IN A VERY GOOD FASHION


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

(none found)


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

XVI - Sauce for meat of roebuck or of hare

XVIII - Dish / sauce of hare or of other meat

XXXI - Jelly of whatever meat


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

You can tell young ducks from old ones

Second platter

Second platter

First dish and platter

First dish

First dish

First service

First service

Soups: broth

If a hare is taken two or three weeks before Easter

On a meat day

GRAMOUSSE is made from the cold meat of the hare left over from dinner and the stock of this meat also left over

CONEY SOUP

HARE SOUP

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill

Veal Broth

Hare Broth

Note

Note that after the great heat of June

Baked Hare

Hare is parboiled


From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

To make a good Pepper Sauce

Sauce for Hare


From A NEVV BOOKE of Cookerie

(England, 1615)

To bake a Hare on the French fashion


From A Noble Boke off Cookry

(England, 1468)

To mak haire or goose poudred in wortis

Haires in Albroturs


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the first service

Second service

Third service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


From Le Recueil de Riom

(France, 15th century)

A hare stew


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To roste an Hare.


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

(none found)


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Boar With Carnation Sauce

Roast Roe Deer Thigh With Bacon

Hare With Black Sauce

Young Stuffed Hare

Roast Peafowl Sauce

Hares Ear Mushroom With Clean Pepper

About the Green Bean


From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

(none found)


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

lxiij - Harys in Cyueye

lxxij - Talbottys

Hare in Wortes


From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Hare or rabbit bisque

Hare ragout

Rabbit ragout

Roast hares


From Recipes from the Wagstaff Miscellany

(England, 1460)

Hare or goose powdryd in wortys

Hare yn cyve

Hare yn papald

Hare yn talbut


From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

Boiled and larded hare





Home : Recipes : Menus : Search : Books : FAQ : Contact