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Search results for "rabbit":

From Alte Kochrezepte aus dem bayrischen

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

Of antler that is in season

From Ancient Cookery [Arundel 334]

(England, 1425)

Hares Hares in padell

Farsure for hares

Bukenade to potage

Browet Browet of almayne

Egurdouce to potage

Conynges in grave

Conynges Conynges in turbaturs

Conynges in cyne

Conynges in clere broth

Browet farsyn

Servise on flesshe-day

Servise on fleshe-day

On flessh-day

Browet of almayne for x mees

Browet farsure for x mees

Browet seeke for x. mees

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Hares or conynges in fene


Caudel ferres

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

Recipe for Making Sinâb

Stuffed Rabbit

Recipe for the Roast of Kings

Qanûra of Rabbit in a Frying-Pan

An Extraordinary Stuffed Rabbit

The Making of Dafâir

The Green Dish Which Umm Hakima Taught

Soldiers' Couscous (Kuskusû Fityâni)

Tharîda with Lamb and Spinach

Recipe for Mu'allak

Recipe for Making Jûdhâba

Manner of Making it

From A Book of Cookrye

(England, 1591)

To boyle a Cony with a Pudding in his Belly.

To boyle chickins with hearbs.

To still a cock for a weake body that is consumed.

How to bake pyes of Calves feet.

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

To bake a Pig like a Fawne.

How to roast a Hare.

From Ein Buch von guter spise

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

7. Diz sint haselhüener (These are hazelhens)

8. Ein gebraten gefültes ferhelin (A roasted filled young pig)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)

From Delights for Ladies

(England, 1609)

13 - The making of sugar-paste

33 - To candie Nutmegs or Ginger with an hard rock candy

From MS Douce 257

(England, 1381)

Harys in ciuee

Haris in talbotays

Conynggys in grauey

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

A Lofty Entrement

Sauce for Peacock

Piquant Sauce for Conies

Sops of Hares

Gravy of Small Birds

Buchat of Conies

From Een notabel boecxken van cokeryen

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


Ieleye Outside Fasting-Time

To Make a Bipeper for Hares

A Brown Pepper

A Sauce for Rabbits

A Sauce for Rabbit or Fat Hens

A Good Moertroel

Rabbit Pies

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

Connynges In Cynee

Connynges In Grauey

Brewet Of Almony

Connynges In Cyrip

Connynges In Clere Broth





From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xvij. Buknade.

.xxiij. Hares in talbotes.

.xxiiij. Hares in papdele.

.xxv. Conynges in cyvee.

.xxvj. Conynges in gravey.

.lxiij. Conynges in syryp.

.lxv. Conynges in clere broth.

.C. Gelee of flesche.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

The second course

The second course

The second course

To boile Conies

To boyle a Cony

To smere a Conie

To bake Connies

To roast an Hare

For to bake a Hare

To bake a Conie

To stewe a Cocke

A sauce for a Conie

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.)

XI - Several kinds of game roasts to pickle

XXIX - White mead to make that will be used soon Take one measure white honey and eight measures fresh spring water

XXX - To clarify honey

XXXIII - To cook a water soup

XXXIV - Fresh lamb's meat

From Das Kuchbuch der Sabina Welserin

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

19 Jugged hare

153 To prepare an Easter lamb

205 How to make quince bread

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Conyngus in gravé

Conyngus in cyne

Harus in cyne

Harus in a sewe

Harus in abrotet

Harus in Perdoylyse

From Libre del Coch

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



123. Roast Cat as You Wish to Eat It

147. Gratonada in Another Manner


163. Lardy Broth of Wild Pig

167. Busaque of Rabbits


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.)

IV - Ambronsino (ambrosia) good and perfect and such

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

Second dish

First dish and platter

Third platter

First dish

First dish

Second service

First service

First service

Side dish: crayfish jelly

Cold sage soup of halves of young chickens and little geese

At the poulterer

And note that if the bed is covered with broadcloth

Soups: broth

Jelly: ten young chickens


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

Coney is done the same way


German Soup

Veal Broth

Hare Broth


Note that at Besiers they sell two sorts of wood pigeons





Note that after the great heat of June

Squirrels are singed

To Take The Salt Out Of Butter

Baked Hare

Hare is parboiled

Rabbit in summer

From The Neapolitan recipe collection

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

To make a good Pepper Sauce

Twelve Servings of Catalan-Style White Dish

The Holy Piglet, Roasted Inside-Out

Sauce for Hare

From A NEVV BOOKE of Cookerie

(England, 1615)

To smoore an old Coney

A Florentine of a Cony

To bake a Hare on the French fashion

From A Noble Boke off Cookry

(England, 1468)

To mak yonge pessen ryalle

To mall cawdelle fferrens

To mak cold Bruet for Rabettes

A gilly of fleshe

Chewettes ryalle

Cony rost

Rabettes rost

Cony or malard in covy

To mak haire or goose poudred in wortis

Bruet of Lombardy

Conys in graue

Conys in cevy

Haires in covy

Hayres in sewe

Haires in Albroturs

Haires in pardolos

Pige harsed

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make sweet Capilotade

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 jelly of meat of chicken

A hare stew

Pottage of rabbits

From MS Royal 12.C.xii

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

Teste de Tourk

From The Second part of the good Hus-wiues Iewell

(England, 1597)

To bake a Connie, Veale, or Mutton.

To roast a Pigge.

To roste an Hare.

The stilling of a capon, a great restority.

From Thomas Awkbarow's Recipes (MS Harley 5401)

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

For to make Conys in Hogepoche

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Calf Head With Spicy Sauce

Fried Young Sheeps Head

Boar Head Cooked With Sides

Boar With Carnation Sauce

Roast Roe Deer Thigh With Bacon

Hare With Black Sauce

Young Stuffed Hare

Whole Rabbit Roasted and Stuffed

Roast Peafowl Sauce

Hares Ear Mushroom With Clean Pepper

About the Green Bean

Making the Hair More Beautiful

From The Treasurie of commodious Conceits

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

A Sawce for a rosted Rabbet

To make Losings

From A Treatise of Portuguese Cuisine from the 15th Century

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

21 - Coelho

23 - Modo de preparar o láparo (filhote macho de coelho)

25 - Tigelada de coelho

From Two Fifteenth-Century Cookery-Books

(England, 1430)

xlij - Conyng, Mawlard, in gely or in cyuey

lxij - Conyngys in graueye

lxiij - Harys in Cyueye

lxvij - Bruet of Almaynne

lxxij - Talbottys

lxxiij - Conyngys in cyveye

Hare in Wortes

Grete pyes


Conyng in Gravey

Conyng or hen in clene broth

Conyng, hen, or Mallard

Rabette rosted

From Le Viandier de Taillevent

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

Hare or rabbit bisque

German meat

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

Conynggez in Cyve

Conyngges yne clere broth

Oystres yn Cyve

Bruet of lumbardy

Cold bruet of rabets

Gely of flesch

Crustad lumbard

Chauet Ryall

Conynggys Rostyd

Rabets Rostyd

From Wel ende edelike spijse

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

Boiled and larded hare

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