Connynges in grauey
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Rabbit in broth
17. Connynges in grauey. Take connynges: smyte hem to pecys: perboile hem and drawe hem with a gode broth, with almaundes, blaunched and brayed. Do þerinne sugar, and powdour gynger, and boyle it and the flessh þerwith; flour it with sugur & with powdour gynger & serue forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Rabbit in gravy. Take rabbits: cut them into pieces: parboil them and put them in good broth, with almonds, blanched & ground. Do there-in sugar, and powder ginger, and boil it and the flesh there-with: garnish it with sugar & with powder ginger & serve forth.
Cut the rabbit into serving pieces; parboil until done. Remove from the water. Place the rabbit pieces in a large pot and cover with Gode Broth. Add the ground almonds & spices. Bring to a boil, then reduce heat. Simmer for several minutes. Place the rabbit pieces in a serving dish, pour some of the broth over the rabbit, and sprinkle sugar and ginger on top. Serve forth!
A Boke of Gode CookeryMedieval Recipe Translations
Connynges in grauey © 2000 James L. Matterer
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