Medieval Rabbit

"Hare yn cyve.

Smyte a hare in small pecys; perboyle hem yn swete broth with his oun blode.

Cast hym yn a cold watyr. Peke hym clene; do hym in pott.

Clarifye the broth clene; do thereto onyons & herbes mynsyd.

Take hole clovys, macys & powdyr, & drow a thyn lyour of crustys with rede wyne.

Boyle hit tyl hit be ynoughe; sesyn hit up with powdyr of gynger, venyger & salt, & loke hit be a good colour of blod."

Translation:
  • 1 Hare (Rabbit will do) jointed,
  • Blood from the Hare/Rabbit
  • OR 4oz Sliced Pig's Liver,
  • 1pint Beef Stock,
  • 2 Onions,
  • Fresh Thyme and Rosemary,
  • 2 Slices Brown Toast sprinkled with Mixed Spice,
  • 6floz Red Wine,
  • Bouquet Garni, made from:
  • 6 Parsley stalks,
  • 4 Cloves,
  • 2 Blades Mace
  • 1/4tsp Ground Ginger
  • Salt to taste
  • 1tbsp Red Wine Vinegar

    • Discard the foot joints and any flaps of skin.
    Separate the flesh from the rib-cage.
    Put the meat in a stew-pan with the blood (or liver) and all the stock,
    and cook gently for 15 or so minutes.
    Meanwhile, peel and chop the onions, chop the thyme and rosemary
    and steep the toast in the wine.

    Remove the meat from the pan and strain the stock,
    discarding the liver if used.
    Rinse the meat in cold water.
    Return the stock to the pan with the onions, herbs and spice bundle.
    Stir in the soaked toast and wine, lastly add the meat with the
    rib-cage on top.
    Cover and cook gently for 2 hours, until the meat is tender.

    Just before serving, blend the ginger and salt into the vinegar
    and stir them into the sauce.

    Serve hot.

    from _The_Medieval_Cookbook_
    by Maggie Black
    British Museum Press, 1992