SC - rabbit recipes

[Crystal A. Isaac]

The bunny recipe you quoted is from _An Ordindance of Pottage: An
Edition of the Fifteenth Century Culinary Recipes in Yale University's
MS Beinecke 163_ by that Saint of the Society, Constance B. Hieatt. It's
a really good book and copies are occasionally avalible through Posion
Pen Press.

The original on page 71 (number 96)
Cold bruet of rabets.
Grynd reysons or datys; draw hem up with osey. Put therto creme of
almond & poudyr of canel, a grete dele, drawyn with swete wyn; poudyr
lumbard, poudur of greynez, & poudyr of gynger & a lytyll of venyger &
whyte sygure. Set hit on the fyre; when hit ys at boylyng, take hit of &
put hit in a boll. Have rabets boyled, & that in good broth, & salt;
take hem up. Unlace hem by the bake for the bonnys on both sydys; ley
hem in sewe. Serve hem forth; ley hem in dyschys & poure on the sew
therto. Serve hit forth, & yf thu wylt, thu may chop hem in pecys. & yf
thu have chikenys, reys the whynges & the thyes of hem, kepe hem; & chop
the body. & when hit ys in the sewe, serve hit forthe in the same manner
as Sewe ryall.

Crystal of the Westermark

Charles McCathieNevile wrote:
> 
> Cold bruet of rabbits (from a photo copy. All I can say is the heading is
> 'ADAPTED RECIPES', and p 182/183 has this, Dyvers desyre and Viaund and
> Mawmene ryall. So I don't know what the original looked like. And the
> intro to this refers to MS L ???)
> Anyway, the redaction I have used a few times, and enjoyed:
> 1/2 rabbits, cut up.
> 2 cups broth
> cook rabbit in salted broth, drain and bone.
> 1/2 cup almond
> 1 cup water
> make up almond milk simmer then strain to thicken (a lot)
> 1/2 cup seedless raisins or pitted dates
> 1/2 cup sweet wine
> mix together
> tsp cinnamon
> 1/2 cup sweet wine
> mix
> tsp mixed spice
> 1/4tsp cardamon, ginger
> 1/3 cup wine vinegar
> 1/4 cup sugar
> mix
> simmer all together, til thick, serve hot or cold.
> Oh. That's a bit different from what I remember. But no matter. the
> original apparently says this is also good for chicken...
> enjoy
> 
> charles ragnar
> ========================================================================
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