[Sca-cooks] Ack! I've lost it also! (rabbit dish)

[tgl at mailer.uni-marburg.de]

To roste a Hare
First wash it in faire water, then perboyle it and lay in
cold water againe, then larde it, and roste it in a
broch. Then to make sauce for it, take red Vinigar, Salt,
Pepper, Ginger Cloves, Mace, and put them together. Then
minse Apples, and Onions, and frie them with a litle
Sugar, and let them boyle wel together, then baste it
upon yor hare, and so serve it foorth.
(The good huswifes handmaide ... 1594)