SC - Will's- Recipe 1

[LrdRas at aol.com]

Here is a recipe from Ancient Cookery (Arundel) which I used for cooking the
rabbits.. The copy that I worked from was taken from Duke Cariadoc's
"Collection of Medieval and Renaissance Cookbooks), vol. 1

ORIGINAL RECIPE

Conynges in Turbature
(Ancient Cookery)

Take conynges and parboyle hom, and roste hom tyl thai ben negh ynogh, and
then take hom up and choppe hom in a pot; and do therto almonde mylk made with
gode brothe of beef; and do thereto clowes and ginger mynced, and pynes, and
raisynges of Corance, and sugur  or honey; and let hit boyle; and colour hit
with saunders or saffron; and in the settynge downe do therto a lytel vynegar,
and powder of canelle medelet togedur, and serve hit forthe.

My translation:

Take coneys and parboil them. And roast them until (almost done). And then
take them up and chop them in a pot. And do thereto almond milk made with good
"beef broth". And do thereto cloves and minced ginger, and "pine nuts",  and
Raisons of Corinth, and sugar or honey. And let it boil. And color it with
sandlewood or saffron. And in the setting down do thereto a little vinegar,
and "powdered cinnamon" mixed together, and serve it forth.  

Coneys in Turbature
(copyright 1998 by L. J. Spencer, Jr.)

1 Rabbit, cleaned
2 cps Almond milk
1/4 tsp Cloves, ground
1 tsp Fresh gingerroot, peeled and minced finely
1 tblsp Pine nuts
2 tblsp Zante raisons (trade name- dried currants)
1 tsp sugar
1 tsp Powdered red sandlewood (or 1 large pinch saffron, crumbled)
2 tblsps Cidar vinegar, to taste (red wine vinegar may be substituted)
1/2 tsp Cinnamon, ground

	Sunmerse rabbit in boiling water fro 5 mins. Put the rabbit in a baking dish
or casserole and roast uncovered for 25-30 mins. at 350 degrees F. or until
golden brown. Remove from oven.

Cut into 4 pieces. Put pieces in a pan. Add almond milk, cloves, ginger, pine
nuts , raisons, sugar, and sandlewood. If needed, add water to barely cover or
more almond milk. Cook until tneder. 

Mix vinegar and cinnamon together. Remove rabbits to a platter. Mix
vinegar/cinnamon mixture in sauce. Pour suace over rabbit and serve. Makes 4
servings.

Ras
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