Sunday, March 21, 2010

Conyng

15th century cookbook
Ab. 1420 A.D.

Conyng

—Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on̄; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit fortℏ.

Modern English

Hare/Rabbit

—Take a Hare (rabbit), flay him, and draw him above and beneath (remove all his insides), and parboil him, and lard him, and roast him, and leave the head on; and undo him, and sauce him with sauce, ginger, verjuice and powdered ginger and serve it forth.

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