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Medieval Cookbook Search

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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


From An Anonymous Tuscan Cookery Book

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


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


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.)



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



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

Veal Broth

Hare Broth


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

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